Quaybird's Southwest Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.25 Pounds Boneless, skinless chicken breast3/4 Cup Pearled Barley1-15 ounce can Red, Black, or White canned beans, drained and rinsed2 cups Green beans, frozen 1 cup Yellow corn, frozen .5 cup Green peas, frozen2 cups Onions, frozen, chopped 14.5 ounce can Del Monte Diced Tomatoes, no salt added 2-8 ounce cans Tomato Sauce, no salt added1 cup Chicken Stock/Broth, low fat, low sodiumCayenne Pepper, to tasteItalian Herbs, to tasteHot Sauce (optional)
Cut chicken in to bite size pieces and brown in a preheated pan with 1-2 tablespoons of olive oil. Once browned, no cooked through it will cook in the clow cooker...put everything in the slowcooker, yup just throw it all in the pot. Set to high and cook for around 4-5 hours or set to low and cook as long as you like. As long as the barley is cooked and the chicken is no longer pink, you are good to go. The longer it cooks the more tender the chicken.
I measured about 1 cup serving sizes, which gave me 12 servings.
I make it on a Sunday and then use the leftovers for lunches all week and the occasional emergency dinner. Yum!
Number of Servings: 12
Recipe submitted by SparkPeople user QUAYBIRD.
I measured about 1 cup serving sizes, which gave me 12 servings.
I make it on a Sunday and then use the leftovers for lunches all week and the occasional emergency dinner. Yum!
Number of Servings: 12
Recipe submitted by SparkPeople user QUAYBIRD.
Nutritional Info Amount Per Serving
- Calories: 175.6
- Total Fat: 1.6 g
- Cholesterol: 27.3 mg
- Sodium: 125.7 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 6.9 g
- Protein: 14.7 g
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