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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 5.0 g
  • Cholesterol: 47.0 mg
  • Sodium: 366.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.2 g

View full nutritional breakdown of Crock Pot Chicken Stew calories by ingredient
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Crock Pot Chicken Stew

Submitted by: FDOODLES

Introduction

This crock pot (slow cooker) chicken stew is wonderful served with whole wheat biscuits. It would also be great with onions in it, but my BF is allergic and can only tolerate a small amount of onion powder. I use whold baby carrots because they are easy, but you can substitute large carrots, peeled & sliced. This crock pot (slow cooker) chicken stew is wonderful served with whole wheat biscuits. It would also be great with onions in it, but my BF is allergic and can only tolerate a small amount of onion powder. I use whold baby carrots because they are easy, but you can substitute large carrots, peeled & sliced.
Number of Servings: 7

Ingredients

    2 large boneless chicken breast halves (20 oz)
    2 tbsp olive oil
    2 stalks celery
    1 1/2 cups carrots (209 g)
    1 baking potato (336 g)
    4 cups Rachel Ray Chicken Broth (reserve 1/2 cup)
    1/4 cup Gold Medal Wondra flour
    Large dash each of black pepper, Italian Seasoning & onion powder

Directions

Cut chicken into large cubes (about 1 inch) and slice celery into small pieces. Saute in hot skillet with olive oil for 5 min, sprinkle with black pepper, Italian seasoning & onion powder.

While chicken is cooking, prep potato & carrots. I leave the skin on the potato, just scrub it well. Quarter the potato lengthwise and then slice it (1/4 to 3/8 thick). Put sliced potato & carrots into a small crock pot, cover with 3 1/2 cups of the chicken broth.

Add the chicken and celery to the pot, cover and cook on high for 4 hours.

Mix the flour and the last 1/2 cup of broth together, add to the pot and continue cooking on high for another 15-20 minutes, until stew thickens.

Makes about 7-8 cups.

Number of Servings: 7

Recipe submitted by SparkPeople user FRANKIEFROG.






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Member Ratings For This Recipe

  • great slow cooker recipe. I put it all together last night put it on when I got up this morning and it made a GREAT lunch!! filling enough for supper as well. Will be adding this to my monthly rotation! I did use a low sodium broth though to reduce the sodium count. - 10/4/09

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  • I precooked the chicken breasts and used the broth with a little extra boullion for flavor. I also added fresh onion, mushrooms, green bell pepper with a little cheyenne, paprika, chili powder and garlic. By boiling the chicken first it cuts the cooking time in half. Served with french bread. - 9/29/09

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