Warm and Toasty Chicken and Rice Crockpot Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Can of Sweet Corn (prefer no salt added)1 Can of Green Beans (prefer no salt added)2 Cans of Stewed Tomatoes (no salt added)4 or 5 Boneless, Skinless Chicken Breast1 32 oz. Container of Chicken BrothParmesan CheeseColby Jack Cheese (or other cheese of your choice) 1 Cup of Rice (with 2 cups of water)
1.) Add chicken and entire 32 oz. container of chicken broth to slow cooker and cook on high for 4 1/2 hours - At 2 hour mark, if possible shred chicken so juices can soak in. If cooking on low, cook for 6 to 8 hours.
2.) If you haven't already, break up chicken breast or shred which should be pretty easy because chicken is nice and tender at this point. Then drain out half of liquid with a ladle.
3.) After liquid is drained out, add tomatoes, corn, green beans, 1 cup of parmesan cheese, colby jack or other type of cheese, and any other spices you would like to add.
4.) Let cook for about 45 minutes to an hour.
5.) Start rice about 1/2 hour before dinner.
6.) Serve stew in bowl over rice and sprinkle parmesan cheese over top.
Number of Servings: 6
Recipe submitted by SparkPeople user KCARRERA79.
2.) If you haven't already, break up chicken breast or shred which should be pretty easy because chicken is nice and tender at this point. Then drain out half of liquid with a ladle.
3.) After liquid is drained out, add tomatoes, corn, green beans, 1 cup of parmesan cheese, colby jack or other type of cheese, and any other spices you would like to add.
4.) Let cook for about 45 minutes to an hour.
5.) Start rice about 1/2 hour before dinner.
6.) Serve stew in bowl over rice and sprinkle parmesan cheese over top.
Number of Servings: 6
Recipe submitted by SparkPeople user KCARRERA79.
Nutritional Info Amount Per Serving
- Calories: 541.8
- Total Fat: 17.0 g
- Cholesterol: 132.7 mg
- Sodium: 1,559.8 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 5.5 g
- Protein: 59.0 g
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