The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
Chicken Mushroom Stew
Chicken Mushroom Stew
Prep Time
20 min
Cook Time
4 hours
Yield
6 servings (2 qt.)
Ingredients
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons canola oil, divided
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cups diced zucchini
- 1 cup chopped green pepper
- 4 garlic cloves, minced
- 3 medium tomatoes, chopped
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 2 teaspoons each dried thyme, oregano, marjoram and basil
- Chopped fresh thyme, optional
Directions
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
- Place vegetable mixture in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cook, covered, on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts
1-1/3 cups: 237 calories, 8g fat (1g saturated fat), 63mg cholesterol, 82mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
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