Italian Chicken Stew (crock pot)

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 119.0

Total Fat: 1.3 g
Cholesterol: 28.1 mg
Sodium: 286.3 mg
Total Carbs: 12.9 g
Dietary Fiber: 4.4 g
Protein: 14.2 g

View full nutritional breakdown of Italian Chicken Stew (crock pot) calories by ingredient

Introduction

This is a Pinterest recipe (By: A Dash of Sanity) that I didn't have crushed tomatoes so I used diced tomatoes, added different veggies and added more broth. This is a Pinterest recipe (By: A Dash of Sanity) that I didn't have crushed tomatoes so I used diced tomatoes, added different veggies and added more broth.

Minutes to Prepare: 20

Minutes to Cook: 240

Number of Servings: 20

Ingredients

32 ounces Chicken Breast (cooked), no skin, roasted

1.50 cup, chopped Carrots, raw

1.50 cup, diced Celery, raw

1 cup, chopped Onions, raw

1.50 cup, sliced Zucchini

2 cup Hunt's Tomato Sauce, no salt added

4 cup Del Monte Diced Tomatoes, No Salt Added

3 tsp ( or more to taste) Italian Season Mix, Dry

2 - 15 oz cans Great Value- Great Northern Bean (drained and rinsed)

Tips

Using left over chicken saves time and effort and is great in this stew. I normally use leftover Italian chicken and veggies.

Directions

You can either cook and shred the chicken ahead of time or you can put it in the bottom of the crock pot. Add the rest of the ingredients and cook on high 3-4 hours or low 6-8 hours. If you added the chicken raw and whole you will need to take it out and shred it and then add it back into the stew. You can add whatever veggies you would like. Top with favorite Italian cheese and basil to serve if choose (not in calories calculated).

*This is a great recipe to use with left over chicken.

Serving Size: Makes approximately 20 - 1 cup servings