Slow-Cooker Rustic Chicken Stew
Source of Recipe
"Smart Crockery Cooking" by Carol Heding Munson
8 servings
2-lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-in. cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-in.thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14-oz. each) fat-free, 1/3-less-sodium chicken broth
1 tsp. celery seed
1 tsp. dry thyme leaves
1/2 tsp. black pepper
8-oz. mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas
In a 5-to-6-qt. slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.
Cover and cook on LOW until the chicken is done and the vegetables are tender, about 7 to 9 hours, OR on HIGH for 4 to 6 hours.
Stir in the peas and cook until they're done, about 15 to 30 minutes longer.
Per serving: 278 calories, 7 g fat (2 g saturated), 23 g carbohydrate, 31 g protein, 162 mg sodium, 69 mg cholesterol, 55 mg calcium, 4 g fiber.
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