Low Fat Crock Pot Chicken and Vegetable Stew

Chicken Stew In Crock Pot
Rita Maas/The Image Bank/Getty Images
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
284 Calories
11g Fat
24g Carbs
24g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 284
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 258mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 18%
Protein 24g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While chicken thighs are not as low fat as chicken breasts, they are perfect for the slow cooker, becoming meltingly tender as they cook. Be sure to choose skinless chicken thighs and trim any excess fat before cooking.

Ingredients

  • 1 medium onion (finely chopped)
  • 1 large leek (white part only, cleaned and sliced)
  • 1 8-ounce pack mushrooms (sliced)
  • 8 ounces baby carrots
  • 2 medium red potatoes (cut into chunks)
  • 1 large stalk of celery (sliced)
  • 1 pound chicken thighs (boneless, skinless)
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp fresh thyme
  • 1 sprig rosemary

Steps to Make It

  1. Gather the ingredients.

  2. Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray.

  3. Place vegetables in the pot.

  4. Trim chicken thighs of excess fat and cut into pieces.

  5. Add chicken to the pot, followed by herbs, crushed tomatoes, and chicken broth.

  6. Cover and cook on low for 7 to 9 hours.

  7. Serve and enjoy!

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