Slow Cooker Chicken and Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Soup beans, westbrae, 1/2 can Mushrooms, fresh, 10 medium Amy's Organic Cream of Mushroom Soup, 1 can Pepper, black, 1 tsp Garlic powder, 1 tsp Salt, 2 dash *Artichoke Hearts - Marinated 6 oz jar Chicken Breast, no skin, 16 ounces *Asparagus Stir-Fry Frozen Vegetable, 1 cup *Bell Peppers Frozen (mixed), 3/4 cup *Baby red potato, 2 Parsley, dried, 2 tbsp
quarter potatoes, slice mushrooms in half and drain artichokes. Put all ingredients in slow cooker, with soup on bottom. Cook on low 7-8 hours or high 4 hours.
Stew will be moist, not watery.
Great to serve in a bowl with a dollop of non-fat plain Greek yogurt.
Serving Size: makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.
Stew will be moist, not watery.
Great to serve in a bowl with a dollop of non-fat plain Greek yogurt.
Serving Size: makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.
Nutritional Info Amount Per Serving
- Calories: 306.3
- Total Fat: 9.1 g
- Cholesterol: 68.2 mg
- Sodium: 612.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.2 g
- Protein: 32.1 g
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