A hearty and flavorful stew combining tender chicken, savory ham, and creamy beans, perfect for a comforting meal.
Rinse the dried navy beans under cold water and place them in the slow cooker.
Rinsing the beans removes any debris and ensures a clean flavor.
Add 4 cups of water to the slow cooker and let the beans soak overnight.
Soaking the beans overnight helps them cook evenly and reduces cooking time.
Cover the slow cooker and cook the beans on high for 3 hours.
Cooking the beans on high softens them and prepares them for the stew.
Chop the chicken breast, ham, carrots, onion, and celery into bite-sized pieces.
Cutting the ingredients evenly ensures they cook at the same rate.
Add the chopped ingredients, brown sugar, salt, dry mustard, black pepper, tomato sauce, and molasses to the slow cooker. Stir well to combine.
Mixing thoroughly ensures the flavors are evenly distributed.
Cover the slow cooker and cook on high for an additional 3 to 4 hours, or until the beans are tender and the flavors are well combined.
Check the beans for tenderness before serving to ensure they are fully cooked.
Serve the stew hot, garnished with fresh parsley if desired.
Serving the stew with a garnish adds a touch of freshness and enhances presentation.
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