Chicken and Cauliflower Stew
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 146.0
- Total Fat: 2.9 g
- Cholesterol: 56.2 mg
- Sodium: 317.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.5 g
- Protein: 16.2 g
View full nutritional breakdown of Chicken and Cauliflower Stew calories by ingredient
Introduction
Classic chicken stew that can be made in the slow cooker. I reduced the calories by subbing cauliflower for the potatoes and I can hardly tell the difference! I weighed all my ingredients before adding them to the slow cooker, so I have their approximate amount as well as the exact amount I used in grams. Classic chicken stew that can be made in the slow cooker. I reduced the calories by subbing cauliflower for the potatoes and I can hardly tell the difference! I weighed all my ingredients before adding them to the slow cooker, so I have their approximate amount as well as the exact amount I used in grams.Number of Servings: 16
Ingredients
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About 3 lbs boneless, skinless chicken thighs, diced with fat trimmed (1079 grams)
1 head cauliflower, diced (730 grams)
1 large onion, diced (465 grams)
8-10 stalks celery, diced (368 grams)
1 32oz bag of frozen mixed vegetables (peas, carrots, corn, and green beans, I used Kroger brand)
1 32oz carton reduced sodium chicken broth (I used Kroger brand Simple Truth Organic Low Sodium)
2-3 teaspoons each of: basil, garlic salt, oregano, and thyme
1 teaspoon each of: marjoram, pepper, and poultry seasoning
3 whole bay leaves
Tips
You can add, subtract, and adjust the spices to your own taste.
Directions
Add all the ingredients to the slow cooker. Cook on low for 6-8 hours. Remove bay leaves.
Serving Size: Makes about 16 1-cup servings
Serving Size: Makes about 16 1-cup servings