Chicken & Veggie Stew

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 105.8

Total Fat: 0.8 g
Cholesterol: 28.4 mg
Sodium: 268.2 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.4 g
Protein: 11.6 g

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

Introduction

Some days, and quite honestly, lately it's been most days, I don't have the energy to cook. So instead, in the morning before heading out, I chop up a bunch of veggies, throw them along with chicken breast together with some gravy and ketchup, and slow cook everything while I'm at work. This recipe is easy, hearty, and tasty. And perhaps best of all, super good for you since it's low fat, low calorie, and high in vitamin A! Some days, and quite honestly, lately it's been most days, I don't have the energy to cook. So instead, in the morning before heading out, I chop up a bunch of veggies, throw them along with chicken breast together with some gravy and ketchup, and slow cook everything while I'm at work. This recipe is easy, hearty, and tasty. And perhaps best of all, super good for you since it's low fat, low calorie, and high in vitamin A!

Minutes to Prepare: 10

Minutes to Cook: 360

Number of Servings: 16

Ingredients

* 1.5 lbs chicken breast

* 1/8 tsp. pepper

* 1 large red onion, cut into wedges

* 1 cup sweet potato, cube and peeled

* 16 oz. pkg. baby carrots

* 8 small red potatoes, unpeeled and quartered

* 2 12 oz. jars Campbell's Slow Roast chicken gravy

* 1/4 cup ketchup

* 2 cloves garlic, minced

* 1 tbsp herbes de Provence

Directions

Sprinkle chicken breast with pepper. Place all ingredients except herbes de Provence in 4-5 quart crockpot and stir to blend.

Cover crockpot and cook on low for 6-7 hours. Add herbes de Provence in last 30 minutes. Shred chicken once fully cooked.

Makes 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user TERRIFICLYFIT.