Chicken Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 107.1
  • Total Fat: 0.6 g
  • Cholesterol: 16.0 mg
  • Sodium: 378.3 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Chicken Vegetable Stew calories by ingredient


Cook in slow cooker or in oven Cook in slow cooker or in oven
Number of Servings: 20


    5 cup diced Potato, raw
    3 cup, chopped Carrots, raw
    20 oz *Chicken Breast (raw, boneless, skinless) (by DEGREENIA)
    3 tsp Club House La Grille Vegetable Seasoning (by AACKATTACK)
    6.37 cup 365 Organic Diced Tomatoes
    5.2 cup Classico Fire Roasted Tomato and Garlic pasta sauce
    2 tsp Oregano, ground


You can add other vegetables on hand, adjusting the portions accordingly. I also add onion when I have it. I don't add salt when cooking as it generally doesn't need it. You can also add chicken bouillon/spices for more flavour.


Cut up potatoes & carrots into small pieces and put in slow cooker. Cut chicken breast into bite sized pieces and add to slow cooker. Mix up vegetables & chicken. Pour diced tomatoes and pasta sauce over top of mixture and stir together. Sprinkle vegetable seasoning and oregano over top and then mix together. Cook on high setting for 6 hours, stirring occasionally. For oven cooking, heat oven to 350F. Mix together in a large roasting pan and cover. Bake for at least 2 hours - stirring occasionally.

Serving Size: Makes approximately 20 1-cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user JMB8473.