Crockpot Chicken Veggie Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 1.5 g
  • Cholesterol: 23.3 mg
  • Sodium: 690.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 14.0 g

View full nutritional breakdown of Crockpot Chicken Veggie Stew calories by ingredient


Introduction

I wanted to use up some veggies that I had and came up with this. Super easy to make, you just dump the ingredients in the crockpot, set on low and let go for 6-8 hours.
I put this over spaghetti squash and used it like a sauce. I wanted to use up some veggies that I had and came up with this. Super easy to make, you just dump the ingredients in the crockpot, set on low and let go for 6-8 hours.
I put this over spaghetti squash and used it like a sauce.
Number of Servings: 10

Ingredients

    Eggplant, fresh, 2.5 cup, cubes
    Zucchini, 2 cup, sliced
    5 medium Red Ripe Tomatoes chopped
    Tomato Sauce, 4 cup
    1.7 lbs Chicken Breast breast, bone and skin removed
    Onions, raw, 1 small
    Chickpeas (garbanzo beans), 1 can drained

Directions

Place frozen chicken in bottom of crockpot. Add the rest of ingredients. Turn on low and let cook for 6-8 hours.

Number of Servings: 10

Recipe submitted by SparkPeople user FUNLVNMOM79.

TAGS:  Poultry |