New Brunswick Chicken Stew - Crockpot!

Crockpot New Brunswick Stew

2-4 skinless chicken breasts
1 med. onion, chunked
3-4 stalks of celery, chunked
1 bell pepper, chunked
1 10 ounce box of frozen butter beans
1 10 ounce box of frozen corn
2 cups of chicken broth
1 8 oz can of tomato sauce
salt and pepper
1 cup flour
Olive oil.

Cut the chicken breasts into bite size pieces. Salt and pepper and then coat in the flour. Heat olive oil (one swirl around the pan) and brown the chicken on both sides (about 6 minutes per side). Place the chicken on a paper towel to drain. Add the onion, celery and bell pepper to the pan, adding another swirl of olive oil to the pan and sautee the vegetables until they are tender. Place veggies, frozen corn, butter beans, tomato sauce into a crockpot. Add the broth and add in the cooked chicken. Heat on low for 6 hours or high for 3 hours. The stew should be thick and not soupy. It is yummy on a cold day!

Serve with cornbread for extra yumminess.