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Chicken Mushroom Stew Recipe

Chicken Mushroom Stew Recipe

Kim Marie Van Rheenan of Mendota, Illinois says, "The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly."
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TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1-1/3 cups equals 237 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 82 mg sodium, 15 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Reviews for Chicken Mushroom Stew

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Reviewed Sep. 10, 2010

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

Reviewed Mar. 26, 2010

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

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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Wine Pairings

Full-Bodied White Wine

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