- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.9
- Total Fat: 3.4 g
- Cholesterol: 67.7 mg
- Sodium: 1,177.3 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 7.5 g
- Protein: 14.4 g
Sylvias' Slow Cooked Chicken StewSubmitted by: SYLVIAS1313
IntroductionEasy to make and lasts for days!
All measurements are estimated (I do not measure when I cook) Easy to make and lasts for days!
All measurements are estimated (I do not measure when I cook)
3 skinless chicken thigh filets
64 oz organic vegetable broth
4 cups water
1tsp minced garlic
1 carton fresh portabella mushrooms (I prefer whole)
1/2 bag organic baby carrots (small bag)
2 cups frozen green beans
1/4 cup frozen chopped collard greens
1/2 yellow onion sliced
2 cups whole grain rotini pasta
2 large eggs
Add garlic and oregano.
Cut chicken into desirable sized pieces and add to the pot.
Add all veggies. leaving only the eggs and pasta out.
Cook on low for 8 hours.
Scramble eggs in a cup and poor slowly into stew while stirring.
Add pasta. Let cook another 10-15 minutes on low.
Enjoy a couple days worth of stew!
Serving Size: Roughly 6 bowls (at about 2 cups each)