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Low Fat Crockpot Chicken and Vegetable Stew

User Rating 5 Star Rating (1 Review)


Chicken Stew In Crock Pot
Rita Maas/The Image Bank/Getty Images
While chicken thighs are not as low fat as chicken breasts, they are perfect for the slow cooker, becoming meltingly tender as they cook. Be sure to choose skinless chicken thighs and trim any excess fat before cooking.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes


  • 1 medium onion, finely chopped
  • 1 large leek, white part only, cleaned and sliced
  • 1 8-ounce pack sliced mushrooms
  • 8 ounces baby carrots
  • 2 medium red potatoes cut into chunks
  • 1 large stalk of celery, sliced
  • 1 pound boneless, skinless chicken thighs
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp fresh thyme
  • 1 small sprig rosemary


Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray. Place vegetables in the pot. Trim chicken thighs of excess fat and cut into pieces. Add chicken to the pot, followed by herbs, crushed tomatoes and chicken broth. Cover and cook on low for 7-9 hours.

Serves 4-6

Per Serving: Calories 271, Calories from Fat 46, Total Fat 5g (sat 1.1g), Cholesterol 94mg, Sodium 163mg, Carbohydrate 29.4g, Fiber 6g, Protein 26.9g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Winter Stew, Member JeffHahn4451

This is an easy recipe to prepare and enjoyable in the cooler months. It is also easy to freeze and pull out on those nights that you do not have time to cook.

45 out of 45 people found this helpful.

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