Creamy Chicken Slow Cooker Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 275.0
- Total Fat: 6.8 g
- Cholesterol: 60.9 mg
- Sodium: 659.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.8 g
- Protein: 20.0 g
View full nutritional breakdown of Creamy Chicken Slow Cooker Stew calories by ingredient
Introduction
Yummy - this is one of my favorites now. The stew is quite thick. I did top it with about 1 tbsp of shredded parmesan cheese & mixed in some light sour cream after dishing it out into my bowl (not included in nutritional values). I even prepared some left overs for lunch at work tomorrow & topped it with another cup of mixed vegetables & a bit of water for reheating. Because the sodium content is high, I think I'll try a salt free boullion in place of the store bought broth. Yummy - this is one of my favorites now. The stew is quite thick. I did top it with about 1 tbsp of shredded parmesan cheese & mixed in some light sour cream after dishing it out into my bowl (not included in nutritional values). I even prepared some left overs for lunch at work tomorrow & topped it with another cup of mixed vegetables & a bit of water for reheating. Because the sodium content is high, I think I'll try a salt free boullion in place of the store bought broth.Number of Servings: 6
Ingredients
-
6 boneless/skinless chicken thighs
1 tbsp olive oil
1/4 tbsp unsalted butter
1 celery stalk, chopped
3 medium potatoes, diced
8 oz presliced mushrooms
5.6 oz frozen 3 pepper/onion blend vegetables
2 tsp minced jarred garlic
1 cup low fat, low sodium chicken broth (i.e. Swanson's Natural Goodness)
1 can condensed cream of potato soup
1 tsp Mrs Dash Garlic Herb seasoning
1/2 tsp salt
1/4 tsp black pepper
10oz bag of frozen mixed vegetables
Directions
Preheat a frying pan over medium high heat, add olive oil & allow to heat up. Lightly salt/pepper chicken thighs. Brown thighs, both sides (approx 3-5 min), 3 at a time. While they're browning, chop celery & potatoes. Add these to the bottom of the slow cooker. Top with chicken thighs.
Add butter to the fry pan & toss in the mushrooms, cook for about 5 minutes & add the pepper/onion blend. Cook through & place atop the thighs. Top thighs with mixed vegetables (If you like your veggies with some bite, thaw them & add them during the last hour of cooking.
Add broth to the fry pan to deglaze then stir in the condensed soup. Pour mixture in the crock pot & cook over high setting for 5 hours (or low for 8-9 hours).
Makes 6 servings (approx 385g per serving).
Optional, mix in just 2 tbsp of light sour cream in your bowl.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Add butter to the fry pan & toss in the mushrooms, cook for about 5 minutes & add the pepper/onion blend. Cook through & place atop the thighs. Top thighs with mixed vegetables (If you like your veggies with some bite, thaw them & add them during the last hour of cooking.
Add broth to the fry pan to deglaze then stir in the condensed soup. Pour mixture in the crock pot & cook over high setting for 5 hours (or low for 8-9 hours).
Makes 6 servings (approx 385g per serving).
Optional, mix in just 2 tbsp of light sour cream in your bowl.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Member Ratings For This Recipe
-
AMYLOVESTZU
-
KATMOOD