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Crockpot Chicken and Mushroom Stew

Source of Recipe

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Crockpot Chicken and Mushroom Stew

About.com
By Fiona Haynes - Low Fat Cooking Expert
Reviews rated this recipe 3.5 of 5 stars
Slow cooker

Serves 4
Prep: 15 min. – Cook 6 hrs.

Not dissimilar to Coq au Vin, this crockpot chicken and mushroom stew is cooked in a herbed red wine sauce, which makes for a rich and delicious stew.

Note: Some folks have complained that the chicken turns out too dry. I would suggest one of two things: reduce the cooking time to five hours, or cook the chicken breasts whole and cut into pieces afterwards.

Ingredients:
1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired

Preparation:
Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot.

Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

Per Serving: Calories 239, Calories from Fat 20, Total Fat 2.3g (sat 0.5g), Cholesterol 82mg, Sodium 161mg, Carbohydrate 19.2g Fiber 4.3g, Protein 35.5g