Chicken Vegetable Stew
- Number of Servings: 8
Ingredients
2 lbs boneless skinless chicken thighs, cut into bite sized cubes6 small new potatoes, scrubbed and halved4 carrots, peeled and chopped3 stalks celery, chopped2 onions, sliced1/4 cup flour2 cups chicken broth1 6oz can tomato paste1 tsp marjoram1 tsp salt1/4 tsp pepper1 bay leaf
Place the chicken and vegetables into the slow cooker. Sprinkle with flour and stir to mix.
In a bowl, combine broth, tomato paste, marjoram, salt and pepper. Pour into the slow cooker. Stir to combine. Add bay leaf.
Cover and cook on low for 6 to 8 hours until vegetables are tender. Remove the bay leaf.
Serving Size: Makes 8 servings
In a bowl, combine broth, tomato paste, marjoram, salt and pepper. Pour into the slow cooker. Stir to combine. Add bay leaf.
Cover and cook on low for 6 to 8 hours until vegetables are tender. Remove the bay leaf.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 284.4
- Total Fat: 5.0 g
- Cholesterol: 95.2 mg
- Sodium: 850.9 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 5.6 g
- Protein: 27.0 g
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