Crockpot- Chicken with bean stew

So EASY and so GOOD! Use buttered rolls to dip in the soup.

4- Chicken breasts, skinless boneless
4- Pre-cooked chicken sausage links (I use organic with spinach/feta/garlic, etc. This gives an extra flavor)
1- Large Onion (chopped)
4 Tbs - crushed garlic
2, 1 lb (13 oz) Cans - Drained pinto beans (or your favorite canned beans)
1 packet - Lipton Onion Soup Mix (this takes care of the salt)
1 Tbs- Ground Pepper (more or less to taste)

Cut raw chicken breast into bite size pieces and cook in skillet over medium heat until no longer pink.
Slice thawed, pre-cooked sausage into bite size pieces.
Put cooked chicken pieces and all above ingredients together in a large crockpot. Fill the crockpot with water (leave at least 2 inches room at the top). STIR.

Cook on high for 4 hours, or low for 6. You can cook it a while longer than that, the chicken shouldn't dry out! For instance, I cooked mine on high for 4-5 hours, then low for another 4 hours and it came out perfect.

* BIG TIP* Using the method above, the stew will be brothy - for true "stew" just before serving, add a cup (or more as needed) of instant mashed potatoes and stir in for a thicker hardier version!