Chicken Veggie Stew

Name: Chicken Veggie Stew Recipe
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8
Ingredients: 4 skinless bonless chicken breasts-frozen; 1 onion diced; 1 cup carrots diced; 10 cloves garlic diced; 1 large red bell pepper chopped; 2 medium cans diced tomatoes; 1 Tbsp. Better than Boullion Chicken Base; 1 cup Mushrooms-dried; 3 cups raw spinach; black pepper; sage; herbs d'provance; asiago cheese

Minutes to Prepare: 15
Minutes to Cook: 300

Number of Servings: 8

Ingredients

4 skinless, bonless chicken breasts-frozen1 onion, diced1 cup carrots, diced 10 cloves garlic, diced1 large red bell pepper, chopped2 medium cans diced tomatoes1 Tbsp. Better than Boullion Chicken Base1 cup Mushrooms-dried3 cups raw spinach black peppersage herbs d'provanceasiago cheese

Directions

Put chicken in the bottom of crock pot, then add the rest of the vegetables, except spinach. Season with black pepper, sage and herbs d'provance.

Cook on high for 5 hours. Stir in 3 cups of fresh spinach and serve. Top with cheese, if desired. Calorie count includes Asiago Cheese.

Serving Size:�Makes 8 2-cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 169.5
Total Fat: 2.2 g
Cholesterol: 35.0 mg
Sodium: 587.0 mg
Total Carbs: 18.0 g
Dietary Fiber: 4.3 g
Protein: 17.1 g

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