Crock Pot Chicken Stew

Name: Crock Pot Chicken Stew Recipe
Prep time: 15 min
Cook time: 260 min
Total time: 275 min
Yield: 7
Ingredients: 2 large boneless chicken breast halves (20 oz); 2 tbsp olive oil; 2 stalks celery; 1 1/2 cups carrots (209 g); 1 baking potato (336 g); 4 cups Rachel Ray Chicken Broth (reserve 1/2 cup); 1/4 cup Gold Medal Wondra flour; Large dash each of black pepper Italian Seasoning & onion powder

(3)

Minutes to Prepare: 15
Minutes to Cook: 260

Number of Servings: 7

Ingredients

2 large boneless chicken breast halves (20 oz)2 tbsp olive oil2 stalks celery1 1/2 cups carrots (209 g)1 baking potato (336 g)4 cups Rachel Ray Chicken Broth (reserve 1/2 cup)1/4 cup Gold Medal Wondra flourLarge dash each of black pepper, Italian Seasoning & onion powder

Directions

Cut chicken into large cubes (about 1 inch) and slice celery into small pieces. Saute in hot skillet with olive oil for 5 min, sprinkle with black pepper, Italian seasoning & onion powder.

While chicken is cooking, prep potato & carrots. I leave the skin on the potato, just scrub it well. Quarter the potato lengthwise and then slice it (1/4 to 3/8 thick). Put sliced potato & carrots into a small crock pot, cover with 3 1/2 cups of the chicken broth.

Add the chicken and celery to the pot, cover and cook on high for 4 hours.

Mix the flour and the last 1/2 cup of broth together, add to the pot and continue cooking on high for another 15-20 minutes, until stew thickens.

Makes about 7-8 cups.

Number of Servings: 7

Recipe submitted by SparkPeople user FRANKIEFROG.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 202.0
Total Fat: 5.0 g
Cholesterol: 47.0 mg
Sodium: 366.5 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.7 g
Protein: 22.2 g

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Member Reviews

SUMMER_SKY1
great slow cooker recipe. I put it all together last night put it on when I got up this morning and it made a GREAT lunch!! filling enough for supper as well. Will be adding this to my monthly rotation! I did use a low sodium broth though to reduce the sodium count. - 10/4/09
BETHST1
I precooked the chicken breasts and used the broth with a little extra boullion for flavor. I also added fresh onion, mushrooms, green bell pepper with a little cheyenne, paprika, chili powder and garlic. By boiling the chicken first it cuts the cooking time in half. Served with french bread. - 9/29/09