Leamanach Greek Stew (crockpot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 chicken thighs, without skin16 oz cauliflower florets, frozen1 medium carrot, sliced1 medium onion, chopped1 fennel bulb, sliced1/2 C olives14 oz can diced tomatoes, undrained1/2 C chicken brothzest of one lemonjuice of one lemon2 tsp Italian seasoning 1/2 tsp salt6 garlic cloves, minced
1) Place 1/2 of cauliflower and sliced carrot in bottom of crockpot.
2) Place chicken thighs on top of cauliflower/carrot.
3) Put everything else in crockpot, ending with the tomatoes.
4) Cover and cook about 4-5 hours on high or 6-8 hours on low.
5) Debone chicken thighs, cut meat into bite sized pieces and stir meat into the stew.
Serving Size: makes 6 (2 Cup) servings
2) Place chicken thighs on top of cauliflower/carrot.
3) Put everything else in crockpot, ending with the tomatoes.
4) Cover and cook about 4-5 hours on high or 6-8 hours on low.
5) Debone chicken thighs, cut meat into bite sized pieces and stir meat into the stew.
Serving Size: makes 6 (2 Cup) servings
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 5.9 g
- Cholesterol: 38.2 mg
- Sodium: 561.5 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.8 g
- Protein: 11.6 g
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