Chicken Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5 cup diced Potato, raw 3 cup, chopped Carrots, raw 20 oz *Chicken Breast (raw, boneless, skinless) (by DEGREENIA) 3 tsp Club House La Grille Vegetable Seasoning (by AACKATTACK) 6.37 cup 365 Organic Diced Tomatoes 5.2 cup Classico Fire Roasted Tomato and Garlic pasta sauce 2 tsp Oregano, ground
Cut up potatoes & carrots into small pieces and put in slow cooker. Cut chicken breast into bite sized pieces and add to slow cooker. Mix up vegetables & chicken. Pour diced tomatoes and pasta sauce over top of mixture and stir together. Sprinkle vegetable seasoning and oregano over top and then mix together. Cook on high setting for 6 hours, stirring occasionally. For oven cooking, heat oven to 350F. Mix together in a large roasting pan and cover. Bake for at least 2 hours - stirring occasionally.
Serving Size: Makes approximately 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user JMB8473.
Serving Size: Makes approximately 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user JMB8473.
Nutritional Info Amount Per Serving
- Calories: 107.1
- Total Fat: 0.6 g
- Cholesterol: 16.0 mg
- Sodium: 378.3 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.2 g
- Protein: 9.0 g
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