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Chicken Mushroom Stew

Chef.at.Home's picture
Ingredients
  Boneless skinless chicken breast halves 6
  Cooking oil 2 Tablespoon, divided
  Fresh mushrooms 8 Ounce, sliced
  Onion 1 Medium, diced
  Diced zucchini 3 Cup (48 tbs)
  Diced green pepper 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Tomatoes 3 Medium, diced
  Canned tomato paste 6 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Salt 2 Teaspoon
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Marjoram 1 Teaspoon
  Basil 1 Teaspoon
Directions

Cut chicken into 1-in.
cubes; brown in 1 tablespoon of oil in a large skillet.
Transfer to a slow cooker.
In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.
Place in slow cooker.
Add tomatoes, tomato paste, water and seasonings.
Cover and cook on low for 4 hours or until vegetables are tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

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