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Chicken Mushroom Stew

 Chicken Mushroom Stew
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 »
6 ServingsPrep: 20 min. Cook: 4 hours


  • 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


  • 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.
  • 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: 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,

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Chicken Mushroom Stew (continued)

Nutritional Facts: 16 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.