You are here

Chicken Mushroom Stew's picture
  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

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

Side Dish
Slow Cooked

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1330 Calories from Fat 363

% Daily Value*

Total Fat 41 g63.3%

Saturated Fat 7 g34.8%

Trans Fat 0.1 g

Cholesterol 299.3 mg99.8%

Sodium 4468 mg186.2%

Total Carbohydrates 108 g36%

Dietary Fiber 30 g119.9%

Sugars 53.3 g

Protein 148 g295.2%

Vitamin A 159.3% Vitamin C 493.2%

Calcium 59% Iron 144.4%

*Based on a 2000 Calorie diet


Chicken Mushroom Stew Recipe