Taste of Home
Chicken Mushroom Stew
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings (2 qt.)
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
Ingredients
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6 boneless skinless chicken breast halves (4 ounces each)
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2 tablespoons canola oil, divided
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8 ounces fresh mushrooms, sliced
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1 medium onion, diced
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3 cups diced zucchini
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1 cup chopped green pepper
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4 garlic cloves, minced
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3 medium tomatoes, chopped
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1 can (6 ounces) tomato paste
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3/4 cup water
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2 teaspoons each dried thyme, oregano, marjoram and basil
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Chopped fresh thyme, optional
Directions
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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 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
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2.
Place vegetable mixture in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cook, covered, 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.
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