Slow Cooker Chicken and Veggie Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.3
  • Total Fat: 9.1 g
  • Cholesterol: 68.2 mg
  • Sodium: 612.6 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 32.1 g

View full nutritional breakdown of Slow Cooker Chicken and Veggie Stew calories by ingredient



Number of Servings: 4

Ingredients

    Soup beans, westbrae, 1/2 can
    Mushrooms, fresh, 10 medium
    Amy's Organic Cream of Mushroom Soup, 1 can
    Pepper, black, 1 tsp
    Garlic powder, 1 tsp
    Salt, 2 dash
    *Artichoke Hearts - Marinated 6 oz jar
    Chicken Breast, no skin, 16 ounces
    *Asparagus Stir-Fry Frozen Vegetable, 1 cup
    *Bell Peppers Frozen (mixed), 3/4 cup
    *Baby red potato, 2
    Parsley, dried, 2 tbsp

Directions

quarter potatoes, slice mushrooms in half and drain artichokes. Put all ingredients in slow cooker, with soup on bottom. Cook on low 7-8 hours or high 4 hours.

Stew will be moist, not watery.

Great to serve in a bowl with a dollop of non-fat plain Greek yogurt.

Serving Size: makes 4 1.5-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BLUEJEAN99.

TAGS:  Poultry |