Slow Cooker Chicken Vegetable Stew

This version of Chicken Vegetable Stew uses a classic combination of thyme, sage and rosemary, but feel free choose your favorite spice and herb blends.

Course Main Course

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours

Servings 4

Calories 335 kcal

Author Jeanette

Ingredients

1 pound boneless chicken breast or thighs
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 onion chopped
3 carrots coarsely chopped
2 celery stalks coarsely chopped
10 ounces fresh mushrooms finely chopped (I used the food processor)
salt and pepper to taste
3 potatoes cut up
1 fresh thyme sprig
3 leaves fresh sage
1 small fresh rosemary sprig
1 1/2 cups Roasted Garlic Tomato Sauce or plain tomato sauce
1 cup low sodium chicken broth

Instructions

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.

Recipe Notes

You can substitute 1 1/2 cups chopped tomatoes for the Roasted Garlic Tomato Sauce if you like. If you do, add a few chopped garlic cloves to the vegetables when sauteing.

Nutrition Facts

Slow Cooker Chicken Vegetable Stew

Amount Per Serving

Calories 335 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 990mg43%

Potassium 1920mg55%

Carbohydrates 35g12%

Fiber 8g33%

Sugar 9g10%

Protein 33g66%

Vitamin A 8165IU163%

Vitamin C 33mg40%

Calcium 95mg10%

Iron 7.2mg40%

* Percent Daily Values are based on a 2000 calorie diet.