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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 6.8 g
  • Cholesterol: 60.9 mg
  • Sodium: 659.2 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 20.0 g

View full nutritional breakdown of Creamy Chicken Slow Cooker Stew calories by ingredient
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Creamy Chicken Slow Cooker Stew

Submitted by: AHAPPYLIFE

Introduction

Yummy - this is one of my favorites now. The stew is quite thick. I did top it with about 1 tbsp of shredded parmesan cheese & mixed in some light sour cream after dishing it out into my bowl (not included in nutritional values). I even prepared some left overs for lunch at work tomorrow & topped it with another cup of mixed vegetables & a bit of water for reheating. Because the sodium content is high, I think I'll try a salt free boullion in place of the store bought broth. Yummy - this is one of my favorites now. The stew is quite thick. I did top it with about 1 tbsp of shredded parmesan cheese & mixed in some light sour cream after dishing it out into my bowl (not included in nutritional values). I even prepared some left overs for lunch at work tomorrow & topped it with another cup of mixed vegetables & a bit of water for reheating. Because the sodium content is high, I think I'll try a salt free boullion in place of the store bought broth.
Number of Servings: 6

Ingredients

    6 boneless/skinless chicken thighs
    1 tbsp olive oil
    1/4 tbsp unsalted butter
    1 celery stalk, chopped
    3 medium potatoes, diced
    8 oz presliced mushrooms
    5.6 oz frozen 3 pepper/onion blend vegetables
    2 tsp minced jarred garlic
    1 cup low fat, low sodium chicken broth (i.e. Swanson's Natural Goodness)
    1 can condensed cream of potato soup
    1 tsp Mrs Dash Garlic Herb seasoning
    1/2 tsp salt
    1/4 tsp black pepper
    10oz bag of frozen mixed vegetables

Directions

Preheat a frying pan over medium high heat, add olive oil & allow to heat up. Lightly salt/pepper chicken thighs. Brown thighs, both sides (approx 3-5 min), 3 at a time. While they're browning, chop celery & potatoes. Add these to the bottom of the slow cooker. Top with chicken thighs.

Add butter to the fry pan & toss in the mushrooms, cook for about 5 minutes & add the pepper/onion blend. Cook through & place atop the thighs. Top thighs with mixed vegetables (If you like your veggies with some bite, thaw them & add them during the last hour of cooking.

Add broth to the fry pan to deglaze then stir in the condensed soup. Pour mixture in the crock pot & cook over high setting for 5 hours (or low for 8-9 hours).

Makes 6 servings (approx 385g per serving).

Optional, mix in just 2 tbsp of light sour cream in your bowl.

Number of Servings: 6

Recipe submitted by SparkPeople user AHAPPYLIFE.






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Member Ratings For This Recipe

  • going to make this soon i have kids in sports and need health food that will be good for them - 3/10/11

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  • Not only is this recipe great, but it is so easy to make. I like that you add a lot of prepackaged foods. Saves me a lot of time. Thanks - 3/10/11

    Was this review helpful?   yes  No