Crockpot Chicken Stew (slow cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1/3 cup flour1/2 tsp salt1 tbsp black pepper1.25 lb chicken Breast1 garlic clove, chopped1 lb carrots, chopped2.5 lbs red potatoes (peeled & cubed)2 tsp Worcestershire sauce6 cups chicken broth1 tbsp fresh rosemary (optional)1 tsp fresh thyme (optional)1 tbsp Extra Virgin Olive Oil 1 can no salt added green beans (242 grams)1 can 1/3 less salt peas (280 grams)200 grams frozen corn
Mix flour with salt and pepper in a large ziploc bag, or plastic bowl with lid.
Cut chicken breast into 1" cubes and then toss in flour mixture. Shake to coat.
Add oil to non-stick skillet and then add chicken and flour mixture (including any excess flour).
Brown chicken then add garlic. Cook until chicken is browned, then add chicken, and garlic in bottom of slow cooker with the rosemary and thyme and let cook on low until meat is tender.
Then add potatoes carrots, chicken, Worcestershire sauce and chicken broth to crockpot.
**optional you can add onions and celery(just need to add nutritional info)
Cook on high for 3 hours, and then turn down to low for 2 more hours. If you have a little more time to spare cook on low for 6-8 hours, or until potatoes and carrots are tender.
In last 30 min add Peas, green beans and corn.
Makes about eight 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MNCAMARO.
Cut chicken breast into 1" cubes and then toss in flour mixture. Shake to coat.
Add oil to non-stick skillet and then add chicken and flour mixture (including any excess flour).
Brown chicken then add garlic. Cook until chicken is browned, then add chicken, and garlic in bottom of slow cooker with the rosemary and thyme and let cook on low until meat is tender.
Then add potatoes carrots, chicken, Worcestershire sauce and chicken broth to crockpot.
**optional you can add onions and celery(just need to add nutritional info)
Cook on high for 3 hours, and then turn down to low for 2 more hours. If you have a little more time to spare cook on low for 6-8 hours, or until potatoes and carrots are tender.
In last 30 min add Peas, green beans and corn.
Makes about eight 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MNCAMARO.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 3.3 g
- Cholesterol: 41.1 mg
- Sodium: 729.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 6.1 g
- Protein: 24.6 g
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