Chicken Mushroom Stew
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 141
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 141
6 boneless skinless chicken breasts halves (4 ounces each)
2 tablespoons canola oils, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup chopped green peppers
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
Chopped fresh thyme, optional
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 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
Place vegetable mixture in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cook, covered, on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Source: tasteofhome.com
Place vegetable mixture in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cook, covered, on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
