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Chicken Mushroom Stew Recipe
Chicken Mushroom Stew Recipe photo by Taste of Home

Chicken Mushroom Stew Recipe

Read Reviews (3)
3.33 3
Publisher Photo
Kim Marie Van Rheenan of Mendota, Illinois says, "The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly."
More Chicken Mushroom Stew Recipes »
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:6 servings
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

Nutritional Facts

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: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Directions

  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Chicken Mushroom Stew in Taste of Home October/November 1996, p45

Nutritional Facts

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: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Mushroom Stew(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 10, 2010

I would omit the mushrooms, then take away from the zucchini. I would add chicken broth instead of water.

MY REVIEW
Reviewed Mar. 26, 2010

This dish is excellent. I double the recipe and freeze it for weeknight dinners. It just needs some salt.

MY REVIEW
Reviewed Oct. 21, 2009

Really bland and not at all what I expected. My husband found this recipe and was begging me to make it. He thought it was "ok" but thought it would be a lot better as well. My daughter and I both ended up eating something else.

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