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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.5
  • Total Fat: 1.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 604.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 31.2 g

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

Submitted by: A_WATTS

Introduction

Chicken Veggie Stew perfect for any time of the year. I used Low sodium Chicken broth and Organic Tomato Paste for dietary reasons but feel free to use regular if you choose. In a rush? Add a bag of frozen mixed veggies in instead fresh. Chicken Veggie Stew perfect for any time of the year. I used Low sodium Chicken broth and Organic Tomato Paste for dietary reasons but feel free to use regular if you choose. In a rush? Add a bag of frozen mixed veggies in instead fresh.
Number of Servings: 8

Ingredients

    2 lb skinless chicken breasts cut into 1 inch cubes
    6 oz no-salt added (or organic) tomato paste
    32 oz can low sodium chicken broth (two regular cans would work too)
    3 cups potatoes peeled and cubed
    1 cup onion chopped
    1 cup peas fresh or frozen
    1 cup celery diced
    1 cup carrots diced
    1 tbsp garlic minced
    1 tsp paprika
    1/2 tsp pepper
    1/2 tsp sage
    1/2 tsp thyme

    1/4 cup cold water
    1/4 cup cornstarch


Directions

In crockpot, combine the first 13 ingredients; cover and cook on high for 4 hours or low for 8 hours.

Half an hour before serving, mix water and cornstarch together til smooth and stir into stew. Cook covered, 30 minutes more on high or until the vegetables are tender.

**Add Egg noodles or rice in the last hour if you'd like. It's very versatile.


Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user WATTYZ.






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