Chicken and Cauliflower Stew

Chicken and Cauliflower Stew
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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
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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

    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

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