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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.6
  • Total Fat: 1.6 g
  • Cholesterol: 27.3 mg
  • Sodium: 125.7 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 14.7 g

View full nutritional breakdown of Quaybird's Southwest Chicken Stew calories by ingredient
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Quaybird's Southwest Chicken Stew

Submitted by: QUAYBIRD

Introduction

This is a slow cooker recipe. I usually cook it for about 4-5 hours on high if I need it for that night or all day on low if it is for another day...makes great premade lunches!
I used Rachel Ray's Stock because it had the lowest fat and sodium content.
This is a slow cooker recipe. I usually cook it for about 4-5 hours on high if I need it for that night or all day on low if it is for another day...makes great premade lunches!
I used Rachel Ray's Stock because it had the lowest fat and sodium content.

Number of Servings: 12

Ingredients

    1.25 Pounds Boneless, skinless chicken breast
    3/4 Cup Pearled Barley
    1-15 ounce can Red, Black, or White canned beans, drained and rinsed
    2 cups Green beans, frozen
    1 cup Yellow corn, frozen
    .5 cup Green peas, frozen
    2 cups Onions, frozen, chopped
    14.5 ounce can Del Monte Diced Tomatoes, no salt added
    2-8 ounce cans Tomato Sauce, no salt added
    1 cup Chicken Stock/Broth, low fat, low sodium
    Cayenne Pepper, to taste
    Italian Herbs, to taste
    Hot Sauce (optional)

Directions

Cut chicken in to bite size pieces and brown in a preheated pan with 1-2 tablespoons of olive oil. Once browned, no cooked through it will cook in the clow cooker...put everything in the slowcooker, yup just throw it all in the pot. Set to high and cook for around 4-5 hours or set to low and cook as long as you like. As long as the barley is cooked and the chicken is no longer pink, you are good to go. The longer it cooks the more tender the chicken.
I measured about 1 cup serving sizes, which gave me 12 servings.
I make it on a Sunday and then use the leftovers for lunches all week and the occasional emergency dinner. Yum!

Number of Servings: 12

Recipe submitted by SparkPeople user QUAYBIRD.






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