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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.1
  • Total Fat: 1.2 g
  • Cholesterol: 16.9 mg
  • Sodium: 373.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Chicken & Vegetable Stew calories by ingredient
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Chicken & Vegetable Stew

Submitted by: ACOGAN

Introduction

Taken from Clean Eating Magazine and adapted to be cooked in a crock pot. Taken from Clean Eating Magazine and adapted to be cooked in a crock pot.
Number of Servings: 6

Ingredients

    1 chicken breast
    1 tbsp. whole wheat flour
    1 tsp ground pepper
    1/2 tsp. dried parsley
    1/4 tsp. thyme
    3 tsp. minced garlic
    1 med. onion chopped
    3 stalks celery
    1 can low sodium chicken broth
    1 sm. can pineapple juice
    1 cup carrots, chopped
    1 12 oz. can white beans (drained and rinsed)
    2 parsnips, cubed
    2 bay leaves

Directions

Mix all ingredients in crockpot, lay chicken breast on top. Cook on low for 8 hours. Shred chicken with fork, cook additional 30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ACOGAN.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made this last weekend and it is very good - easy to make too. I didn't have any pineapple juice on hand so I didn't add that though. I added extra broth to make up the difference and that worked fine. I just finished some leftovers for lunch! - 3/25/09

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