Chicken Mushroom Stew Recipe

3.5 3 6
Chicken Mushroom Stew Recipe
Chicken Mushroom Stew Recipe photo by Taste of Home
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Chicken Mushroom Stew Recipe

Read Reviews
3.5 3 6
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."
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MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

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

Directions

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.
Originally published as Chicken Mushroom Stew in Taste of Home October/November 1996, p45

Nutritional 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.

  • 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.
Originally published as Chicken Mushroom Stew in Taste of Home October/November 1996, p45

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Fuddge User ID: 5322023 37641
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
mandycappsrose User ID: 4311933 18156
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
krislein User ID: 1457381 18155
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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