Save on Pinterest

Chicken Mushroom Stew

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 1 medium onion, diced
  • 3 cups diced zucchini
  • 1 cup chopped green pepper
  • 4 garlic cloves, minced
  • 3 medium tomatoes, chopped
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 2 teaspoons each dried thyme, oregano, marjoram, and basil
  • Chopped fresh thyme, optional

Directions

  • Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer.
  • Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts
1-1/3 cups: 237 calories, 8g fat (1g saturated fat), 63mg cholesterol, 82mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Recommended Video