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Chicken and vegetable stew

Chicken & Vegetable Stew (slow cooker)

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Servings: 4
Course: Main Course
Calories: 285
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 4 cups mixed vegetables carrots, celery, onion, bell peppers, zucchini
  • 1 can 15 oz diced tomatoes (with juice)
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • 1 Slow Cooker

Method
 

  1. In the slow cooker, combine the diced chicken, mixed vegetables, diced tomatoes, and chicken broth.
  2. Add the minced garlic, dried thyme, oregano, bay leaf, salt, and pepper.
  3. Stir everything together to ensure the chicken and vegetables are well-coated with the seasonings.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
  5. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Nutrition

Calories: 285kcalCarbohydrates: 27gProtein: 34gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 68mgSodium: 183mgPotassium: 930mgFiber: 8gSugar: 0.4gVitamin A: 9262IUVitamin C: 20mgCalcium: 74mgIron: 4mg
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