Crockpot Chicken Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3.5 cup Del Monte Diced Tomatoes with Sea Salt 6 leg, bone and skin removed Chicken Leg 16 oz Baby Portobello Mushrooms (Dole) (by CAMELLIA12) 8 large (1" to 1-1/4" dia) Radishes 1 serving Red Bell Pepper (one medium pepper) 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 0.5 head, medium (about 5-3/4" dia Cabbage, fresh 1.5 cup Leeks 3 clove Garlic 1 medium (2-1/2" dia) Onions, raw
Remove skin from six chicken legs. Place legs in bottom of crock pot. Cover with two cans (3-1/2 cups) Del Monte Diced Tomatoes with Sea Salt and 1 can water. Add garlic (and any other seasonings as desired.) Cook for one hour at 350. Add mushrooms, whole. Cook for one hour. Add leeks cut into thin rings and rinsed/cleaned and bell peppers cut into large pieces. Add radishes, sliced. Let cook for 1-2 hours. Add chopped onion, and 1/2 head cabbage, sliced 1/2” thick. Let cook for 2-3 hours. Remove bones and gristle. Serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user BKWDAYTON.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user BKWDAYTON.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 3.3 g
- Cholesterol: 62.4 mg
- Sodium: 180.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.4 g
- Protein: 19.4 g
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