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Crockpot Chicken and Potato Stew

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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

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