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Chicken Mushroom Stew Recipe

Photo by: Taste of Home

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Kim Marie Van Rheenan of Mendota, Illinois says, "The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly."

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Cook: 4 hours

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 diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil

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, green pepper and garlic in remaining oil until crisp-tender.
Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings.

Nutritional Analysis: One 1-1/3-cup serving (prepared with no-salt added tomato paste and without salt) equals 274 calories, 9 g fat (0 saturated fat), 84 mg cholesterol, 102 mg sodium, 16 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch.

Chicken Mushroom Stew published in Taste of Home October/November 1996, p45

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Reviews for Chicken Mushroom Stew (1)