crock pot chicken stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Chicken Breast- Perdue Boneless Skinless Chicken Breast, 40 oz (remove)*onions (raw) chopped, 2 cup (remove)*Celery (raw) (1 c), 2 cup (remove)*baby carrots - raw, 2 cup (remove)*Tomatoes, Diced, 28 oz. canned, 28 oz (remove)*kroger frozen vegetable soup mix, 1.5 cup (remove)*Corn (frozen yellow), 1.5 cup (remove)*frozen speckled butter beans, 1 cup (remove)*Baby Lima Beans Frozen, 1 cup (remove)*chicken broth, low sodium, fat free, 4 cup (remove)*Parkay Light, 2 tbsp (remove)*Olive Oil (Extra Virgin ), 2 tbsp (remove)*GV Minced Garlic, 1 tsp (remove)*Salt, Iodized, 2 tsp (remove)*Black Pepper, 1 tsp (remove)*Texas Pete Hot Sauce, 1 tsp (remove)Water, tap, 2 cup (8 fl oz) (remove)
stirfry cubed chicken in 1Tbsp light parkay and 1Tbsp EVOO. add to crock pot. stirfry onions, celery, and carrots in 1Tbsp light parkay and 1Tbsp EVOO just until tender. Add minced garlic near end of cooking time. Add to crock pot. Add remaining ingredients to crock pot and stir to blend well. Cook on low for 8 hours or on high for 4 hours.
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 4.1 g
- Cholesterol: 50.0 mg
- Sodium: 736.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.3 g
- Protein: 21.6 g
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