Creamy Crockpot Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
5 cups cooked chicken breast, cubed14.5 oz can diced tomatoes14.5 oz can black beans - drained and rinsed26 oz can condensed cream of mushroom soup (98% fat free)2 c fat free chicken broth2 cups carrots, chopped1 cup onions, diced1 cup celery, diced6 oz baby portabella mushrooms, sliced8oz cream cheese (regular)1 packet Hidden Valley Ranch dressing, dry
Makes 14 1-cup servings.
You could cook the chicken breasts seperately ahead of time or just put them in the crockpot with the other ingredients to cook.
(And remove later to cube... it took 4 or 5 breasts for me to get 5c cubed)
Basically put all ingredients in the crockpot but the cream cheese in the crockpot...cook on either high 4-6 hours or low for at least 8. The reason I say leave the cream cheese out until later is its better to have the heat of the soupy bits to melt the cheese. ;)
This is excellent over brown rice or noodles.
Number of Servings: 14
Recipe submitted by SparkPeople user PIXIEMOM13.
You could cook the chicken breasts seperately ahead of time or just put them in the crockpot with the other ingredients to cook.
(And remove later to cube... it took 4 or 5 breasts for me to get 5c cubed)
Basically put all ingredients in the crockpot but the cream cheese in the crockpot...cook on either high 4-6 hours or low for at least 8. The reason I say leave the cream cheese out until later is its better to have the heat of the soupy bits to melt the cheese. ;)
This is excellent over brown rice or noodles.
Number of Servings: 14
Recipe submitted by SparkPeople user PIXIEMOM13.
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 9.2 g
- Cholesterol: 66.8 mg
- Sodium: 735.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.2 g
- Protein: 24.7 g
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