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Chicken Stew

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Submitted by RAERUGG

Stew lovers will enjoy this succulent chicken rendition that can warm anyone’s heart and tummy!

YIELD

4 servings

PREP

30 min

COOK

4 hrs

READY

5 hrs

Ingredients

2 907.2
POUNDS G CHICKEN BREASTS
skinless, boneless, cut in 1 inch cubes
2 2
CANS CANS CHICKEN BROTH *
3 7.1E+2
CUPS ML POTATOES
peeled, cubed
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
sliced
1 237
CUP ML CARROTS
sliced thin
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML SAGE LEAVES *
½ 2.5
TEASPOON ML THYME *
6 173.4
OUNCES ML/G TOMATO PASTE
no-salt-added
¼ 59
CUP ML WATER
cold
3 45
TABLESPOONS ML CORNSTARCH

Directions

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 564 16% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 434mg 18%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 155g
Vitamin A 126% Vitamin C 35%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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