Chicken Soupstew

I really have no ide what to call this. I wanted to try making something in our crockpot, so I threw some things together and ended up with a tasty dish. I’ll try it a little differently next time, but it is pretty good. I wanted it to have a lot of liquid at the end, so it is a little more soupy than stew, but isn’t really a soup either.


3 chicken breasts
2 cups chicken stock
2 cups red wine
1 can black beans
1 can red beans
1 medium yellow onion
4 red potatoes
4 cloves garlic
2 tbsp black pepper
1 tsp salt
1 tbsp garlic powder
1 tsp onion powder

Preparation (and cooking, this is a crock pot recipe. You just throw stuff in and let it simmer):

Put the uncooked chicken breasts in the crock pot.
Add the beans with just enough water to help get all the beans out of the cans
Add 2 cups chicken stock
Add 2 cups red wine. I used what we had left over from the red wine sauce I posted about earlier.
Dice the potatoes. I left them as cubes around 1.5″ on a side and this was probably too big. It took too long for them to cook, they were still crunchy when we wanted to eat, so we had to cook it longer.
Chop the onions. I left the onions around the same size as the potatoes. I like the feel of larger onion pieces, but these can be cut smaller to your liking. I’d say leave them as strips, like you’re going to saute them, don’t chop them into tiny cubes.
Add the onions and potatoes to the pot.
Add the spices and give it all a gentle stir. Enough to make sure the spices are dispersed in the liquid and the potatoes and onions are mostly covered.
Set the crock pot on low and go do things!
8 to 10 hours later, you’ll have a tasty dish. Test the potatoes at 8 hours and let them cook longer if they aren’t soft to the touch. If you’re concerned, turn up the heat for the next hour or so.


Next time I’m going to try a few tablespoons of cayenne pepper. The dish could use a little more flavor, I think and black pepper is not the way to go.

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One Response to Chicken Soupstew

  1. Kate says:

    I would also suggest herbs, for additional flavor… i lean toward a bouquet garni (generally parsley, thyme and bay leaves, bound together with string, or in one of those tea bags). My only concern is the beans… since i don’t cook with beans often (or as often as I should) i don’t know how they go with those flavors… maybe try white beans instead of red or black? I’d suggest lentils, but i’m not sure how cooking times would work out, since you just put it all in the pot and let it cook. They may be mush. White beans would likely be fine.

    Anyway, it’s a thought. Usually herbs can be used to easily add a lot of flavor and no calories. :D