Bean, Chicken, and Veggie Stew

This is based on the Bitman Kitchen Matrix bean stew recipe.

Only done once, so this just records what we did ingredient-wise.


  • 1 onion
  • 6 gloves garlic
  • olive oil (for sauteeing)
  • 4 cups (1 carton) Kitchen Basics chicken broth
  • 1 pound dry beans (mostly white+some fava+some pinto)
  • 1.5 pound chicken, cut into bite-sized pieces
  • 2 strips bacon
  • fresh thyme/sage/rosemary
  • dry herbs & spices: Lots of thyme, coriander. Some (<1tsp cumin).
  • 1/3 of 12oz jar tomatillo chicken drippings (homemade leftovers)
  • 1 pound kale
  • 2 zucchinis (grated in food processor)
  • 4 carrots (grated in food processor)
  • salt and pepper to taste


  • Sautee onions and garlic
  • Put everything in slow cooker. Leave on high for 6-8 hours.

We actually had the slow cooker on low for 4.5 hours, added the veggies, and cooked on high for another 4 hours. The chicken was completely disintegrated, so either it didn’t need to be cut up as much or it could have been put in later.