Slow Cooker Tomato-Chicken Stew

https://magicskillet.com/recipe/pressure-cooker-chipotle-beef-stew #slowcooker #crockpot #chicken #dinner #stew
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    193.7
  • Fat

    3.1 g
  • Saturated Fat

    0.5 g
  • Polyunsaturated Fat

    0.6 g
  • Cholesterol

    32.9 mg
  • Sodium

    685.9 mg
  • Potassium

    548.6 mg
  • Carbohydrate

    25.1 g
  • Fiber

    4.3 g
  • Sugars

    4.5 g
  • Protein

    16.7 g

Slow cooker tomato-chicken stew. Cubed chicken breasts with vegetables and dry white wine cooked in a slow cooker. Very easy and delicious chicken recipe! I used Low-Sodium Homemade Chicken Broth to make this recipe.

Slow Cooker Tomato Chicken Stew

You may also like Slow Cooker Chicken Mushroom Pie or Slow Cooker Lemon-Garlic Chicken

Ingredients

  • 1 ½ pounds boneless and skinless chicken breast, cut into cubes
  • 14 ½ oz (435 ml) can diced tomatoes, undrained
  • 1 cup (250 ml) reduced-sodium and fat-free chicken broth
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (250 g) sleced yellow onions
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1 bay leaf
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 2 cups (500 g) sliced mushrooms (optional)
  • salt and freshly ground black pepper to taste
  • chopped green onion for garnish

Method

Step 1

In a slow cooker, combine all ingredients, except seasoning and chopped green onions. Cover and cook on low-heat setting for 6-8 hours.

Step 2

Discard bay leaf and season to taste with salt and black pepper.

Step 3

Remove cooked chicken with vegetables from slow cooker. Transfer to serving platter. Sprinkle with chopped green onion and serve.

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