This low fat chicken and potato stew is a mainstay on our busiest evenings, as the whole family will happily dig in. The ingredients may not be fancy, but the end result is a rich and wonderfully satisfying meal.
Cook Time: 6 hours
Total Time: 6 hours
Ingredients:
- 1 pound small Yukon Gold potatoes, unpeeled and halved
- 2 large carrots, peeled and cut into large chunks
- 1 medium sweet onion, cut into chunks
- 1 8-ounce package crimini mushrooms, halved
- 1 ½ pounds boneless, skinless, chicken thighs, trimmed of fat, and halved
- 1 28-ounce can crushed tomatoes
- 1 15 ounce can reduced sodium pinto beans, drained and rinsed
- 1 tbsp Worcestershire sauce
Preparation:
Place potatoes, carrots, onions and mushrooms into a 4-6 quart slow cooker. Add chicken thigh pieces, followed by canned tomatoes, beans and Worcestershire sauce. Cook on low for 4-6 hours, checking your slow cooker's manual for best cooking times (as many newer crockpots run hot and cook faster than old models).
Serves 8
Per serving: Calories 250, Calories from Fat 39, total Fat 4.3g (sat 1g), Cholesterol 71mg, Sodium 374mg, Carbohydrate 29.7g, Fiber 6.4g, Protein 23g
