Heat a large stockpot to medium high heat. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Remove and keep warm.
Add carrots and broth and cook 8 minutes or until carrots are soft. Add chicken back in. Add ham, thyme, and beans. Cook on medium low for 10 minutes or until chicken is done (160F).
Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.
Slow Cooker
Heat a skillet on medium high heat. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Move chicken to slow cooker.
Add carrots, broth, ham, thyme and beans. Cook on low for 6 hours or high for 4 hours.
Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.
Pressure Cooker
Select saute mode on the cooker if available. If not, refer to step one for slow cooker. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Cancel saute mode.
Add carrots, broth, ham, thyme and beans to the cooker. Secure lid closed and venting valve to sealed. Select manual or high pressure for 5 minutes. Allow to naturally release for 10 minutes and then manually release pressure.
Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.