Herbed Chicken Meatball Stew
Prepare as directed, except do not cook onions and garlic in butter. In a 4- to 6-quart slow cooker combine 1 cup of the onions, 2 cloves of the garlic, the broth, lemon juice, 2 teaspoons of the herbes de Provence, and the potatoes. In a large bowl combine the remaining 1/2 cup onion, 2 cloves garlic, and 1 teaspoon herbes de Provence; the egg; bread crumbs; salt; ground chicken; and cheese. Shape into 1 1/2 inch meatballs and add to mixture in cooker. Cover and cook on low for 8 hours or on high for 4 hours. If using low, turn to high. Stir in both beans. Cover and cook for 30 minutes more. If desired, top servings with olives.