Easy Slow Cooker Chicken Vegetable Stew
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 128.4
- Total Fat: 0.7 g
- Cholesterol: 6.4 mg
- Sodium: 284.5 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.7 g
- Protein: 7.0 g
View full nutritional breakdown of Easy Slow Cooker Chicken Vegetable Stew calories by ingredient
Introduction
This recipe works best on a day you will be home the majority of the day- it's not a "throw together in the morning and forget about it" recipe. This recipe works best on a day you will be home the majority of the day- it's not a "throw together in the morning and forget about it" recipe.Number of Servings: 16
Ingredients
-
2 lb chicken breast
32 oz chicken broth
2 Cups frozen sweet peas
2 Cups frozen sweet corn
1 can sliced carrots, drained
1 package No Yolks Egg Noodles
Pepper
Oregano
fresh rosemary
2 cups water
Directions
Put chicken and broth into a large crock pot. Add herbs, to taste (about a tablespoon of oregano, and pepper, on sprig of Rosemary). Cook for at least 5 hours on high.
Separate the chicken breasts with a fork inside the crock pot. Add 1 cup of water, vegetables stir and continue cooking for 3 hours, on high. Remove sprig of rosemary.
Add 1 cup of water, the egg noodle, stir and cook on high for another 1.5-2hrs or until noodles are done.
16 servings of about 1 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user ITSMEWENDYLEE.
Separate the chicken breasts with a fork inside the crock pot. Add 1 cup of water, vegetables stir and continue cooking for 3 hours, on high. Remove sprig of rosemary.
Add 1 cup of water, the egg noodle, stir and cook on high for another 1.5-2hrs or until noodles are done.
16 servings of about 1 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user ITSMEWENDYLEE.