Chicken and Veggie Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 124.3
- Total Fat: 1.8 g
- Cholesterol: 25.7 mg
- Sodium: 666.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.7 g
- Protein: 11.4 g
View full nutritional breakdown of Chicken and Veggie Stew calories by ingredient
Number of Servings: 10
Ingredients
-
1 c. chopped onions
100 grams (approx 5 stalks) chopped celery
335 grams (approx 7 carrots) chopped carrots
1 12oz bag cut green beans
12 oz cooked chicken, shredded into large pieces
2 cans vegetable broth
1 can chicken broth
salt - to taste
1 tsp pepper
1/2 tsp crushed red pepper flakes
1 1/2 tsp ground thyme
3 c. low fat milk (skim/FF milk does not work with this)
3 TBSP cornstartch + 3 TBSP water
Tips
During the last stage of adding the cornstarch and milk, I added a couple teaspoons of chicken bouillon to season it a little more.
Directions
Add all ingredients, except the milk, cornstarch, and water into crockpot and cook on low for 8-9 hours, or until carrots are tender.
The last 30 minutes of cooking time, combine the cornstarch with the water and return to crockpot. Stir. Add the milk and stir. Cover, and continue cooking until thickened.
Serving Size: Makes 10 - 1 cup servings
The last 30 minutes of cooking time, combine the cornstarch with the water and return to crockpot. Stir. Add the milk and stir. Cover, and continue cooking until thickened.
Serving Size: Makes 10 - 1 cup servings