Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe photo by Taste of Home

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I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! —Angela Buchanan, Longmont, Colorado

This recipe is:

Healthy

Diabetic Friendly

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Slow Cooker Chicken Stew Recipe

Prep: 15 min. Cook: 6 hours

Yield: 6 Servings

15 360 375

Ingredients

2-1/4 pounds bone-in chicken thighs, skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 cup unsweetened apple juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup chopped dried apricots
Hot cooked couscous

Directions

Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Yield: 6 servings.

Nutritional Facts 1-1/3 cups (calculated without couscous) equals 279 calories, 10 g fat (3 g saturated fat), 87 mg cholesterol, 497 mg sodium, 23 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

Originally published as Slow Cooker Chicken Stew in Healthy Cooking April/May 2010, p49