Chicken Bean Stew - Joanna Campbell Slan

Chicken Bean Stew


2 pounds chicken thighs or 5-6 chicken breasts, boneless and skinless
1/3 cup all-purpose flour
3 Tbsp. oil
1 medium onion, cut into chunks
3 peeled carrots, cut into chunks
1 tsp. chopped garlic
14.5 oz. can diced tomatoes
1 can low sodium chicken broth
1 can cannelloni beans, drained and rinsed

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