Slow Cooker Chicken Vegetable Stew
Need a gluten free, dairy free, and whole 30 main course? Slow Cooker Chicken Vegetable Stew could be a tremendous recipe to try. This recipe serves 4 and costs $2.39 per serving. One serving contains 332 calories, 34g of protein, and 8g of fat. A mixture of fresh sage leaves, pasta sauce, celery stalks, and a handful of other ingredients are all it takes to make this recipe so delicious. 10074 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 4 hours. It will be a hit at your Autumn event. It is brought to you by Jeanettes Healthy Living. Overall, this recipe earns a spectacular spoonacular score of 98%. If you like this recipe, you might also like recipes such as Slow-Cooker Chicken and Vegetable Tortellini Stew, Slow Cooker Chicken Vegetable Stew with Rosemary, Thyme and Sage, and Slow-Cooker : Vegetable Stew.
Servings: 4
Cooking duration: 240 minutes
Ingredients:
½ teaspoon black pepper
1 pound boneless chicken breast or thighs
3 carrots, coarsely chopped
2 celery stalks, coarsely chopped
3 fresh sage leaves
1 cup low sodium chicken broth
1 10-ounce package mushrooms, finely chopped (I used the food processor)
1 tablespoon olive oil
1 onion, chopped
½ teaspoon Spanish smoked paprika
1½ cups Roasted Garlic Tomato Sauce or Roasted Garlic Pasta Sauce
3 potatoes, cut up
1 small fresh rosemary sprig
salt and pepper, to taste
½ teaspoon sea salt
1 fresh thyme sprig
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.
Step by step:
1. Season chicken with paprika, salt and pepper.
2. Heat oil in a large skillet.
3. Place chicken in pan and brown on both sides.
4. Remove to slow cooker.
5. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper.
6. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker.
7. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.
Nutrition Information:
covered percent of daily need
