Chicken Noodle Soup
Easy Crock Pot Chicken Stew
This chicken stew recipe is perfect if you are going out for the day and you want a delicious meal ready when you get home. Crockpots are wonderful inventions because they cook food slowly and gently for a long time over low heat, meaning the flavors combine well and the meat and vegetables become soft and tender. Chicken stew recipes cook especially well in crockpots and this recipe is extremely easy to make. You can use different vegetables if you want to, or leave the recipe as it is.
This delicious chicken stew recipe uses tomato paste to create the delicious sauce. It is full of celery, carrots, onions, and potatoes to support the chicken. You can use leftover chicken breasts if you have them or throw in some cut up boneless breast meat. The combination of cornstarch and water will create a thickener to help the sauce thicken and create a heartier feel to it. Use fresh or dried herbs to help add flavor. Paprika, thyme, and sage are a nice combination, but feel free to add in your favorites.
This crock-pot chicken stew is good served with bread and butter and the herbs make it extra flavorsome. Cornbread or buttermilk biscuits would also work with this recipe. This dish is full of healthy ingredients. Use as many fresh vegetables as you can for the optimal nutrition. This is one of our "heart healthy diet recipe" choices.
This recipe is part of our "Heart Healthy Diet Recipe" series.
Crock Pot Chicken Stew with Vegetables and Herbs
Ingredients -
2 lbs skinless chicken breasts cut in 1-inch cubes
½ teaspoon dried thyme
3 cups potatoes, peeled and cubed
1 cup onion, chopped
½ teaspoon pepper
½ teaspoon rubbed sage
2 cans chicken broth
6 oz tomato paste
1 cup celery, sliced
1 cup carrots, sliced thinly
1 teaspoon paprika
¼ cup cold water
3 tablespoons cornstarch
Preparation:
Put everything except the water and cornstarch into a crock pot, cover, and cook on low for 8 hours or high for 4 hours.
Make a paste with the water and cornstarch and stir it into the stew 30 minutes before the end of the cooking time.
Keep cooking until the vegetables are tender.
(Serves 6)
Crock Pot Chicken Stew with Vegetables and Herbs
Nutritional Info:
Calories (kcal): 229
% Calories from Fat: 5.3%
% Calories from Carbohydrates: 49.9%
% Calories from Protein: 44.7%
Per Serving Nutritional Information:
Total Fat (g): 1g 2%
Saturated Fat (g): trace 2%
Monounsaturated Fat (g): 2g 11%
Polyunsaturated Fat (g): trace 2%
Cholesterol (mg): 46mg 15%
Total Carbohydrate (g): 29g 10%
Dietary Fiber (g): 4g 16%
Protein (g): 26g 52%
Sodium (mg): 517mg 22%
Potassium (mg): 1117mg 32%
Calcium (mg): 54mg 5%
Iron (mg): 3mg 15%
Zinc (mg): 1mg 10%
Vitamin C (mg): 33mg 55%
Vitamin A (i.u.): 7010IU 140%
Vitamin A (r.e.): 704 1/2RE 70%
Vitamin B6 (mg): .8mg 42%
Vitamin B12 (mcg): .5mcg 8%
Thiamin B1 (mg): .2mg 13%
Riboflavin B2 (mg): .2mg 13%
Folacin (mcg): 38mcg 9%
Niacin (mg): 13mg 67%