Chicken Stew - Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 boneless skinless chicken thighs1200 g potatoes2 small onions8 oz celery300 g carrots1 tbs dried parsley1/2 tbs seasoning salt1 tsp black pepper1/2 tbs poultry seasoning1 tbs greek seasoning2 cups chicken broth4 cups water2 tbs corn starch1/4 cup water16 oz frozen peas
Chop the boneless skinless chicken thighs into bite sized pieces.
Chop the potatoes into bite sized pieces.
Dice the onions.
Dice the celery.
Dice the carrots.
Mince the garlic.
Add all the cut ingredients into a 5 quart crock pot.
Add the dried parsley, poultry seasoning, seasoning salt, black pepper, and greek seasoning to the crock pot.
Pour the stock and 4 cups of water into the crock pot.
Cook on low for 8 hours.
Make a slurry with the corn starch and 1/4 cup water.
Mix the slurry into the hot crock pot contents.
Add the frozen peas.
Cook on low for 1 to 2 hours more or until the peas are heated and the stew is thickened.
Makes 10 - 2 cup portions.
Number of Servings: 10
Recipe submitted by SparkPeople user SLCOLMAN.
Chop the potatoes into bite sized pieces.
Dice the onions.
Dice the celery.
Dice the carrots.
Mince the garlic.
Add all the cut ingredients into a 5 quart crock pot.
Add the dried parsley, poultry seasoning, seasoning salt, black pepper, and greek seasoning to the crock pot.
Pour the stock and 4 cups of water into the crock pot.
Cook on low for 8 hours.
Make a slurry with the corn starch and 1/4 cup water.
Mix the slurry into the hot crock pot contents.
Add the frozen peas.
Cook on low for 1 to 2 hours more or until the peas are heated and the stew is thickened.
Makes 10 - 2 cup portions.
Number of Servings: 10
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 2.7 g
- Cholesterol: 45.8 mg
- Sodium: 462.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.1 g
- Protein: 16.4 g
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