This slow-cooker chicken stew has a medley of spring flavors
Slow-Cooked Chicken Stew
- 2 Tbsp canola oil
- 6 boneless skinless chicken thighs, cut into 1½-inch strips
- 1 large leek, white part only, chopped
- 4 cup chicken broth
- 8 oz white mushrooms, sliced
- 1½ cup baby carrots, halved
- ¾ cup frozen baby peas
Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; brown on both sides, about 5 minutes. Remove to a slow cooker. Add chopped leek to skillet; sauté until soft. Stir in broth, bring to a simmer, and scrape up any browned bits from pan. Add mixture to slow cooker.
Add mushrooms and carrots to slow cooker. Season with salt and pepper. Cover; cook on low 8 hours (on high, 4 hours), until chicken is tender and begins to fall apart.
Stir in peas; warm 5 minutes.
Serves 4. Per serving: 260 calories, 14g carbs, 24g protein, 12g fat, 85mg cholesterol, 1,120mg sodium, 3g fiber. Cost: $2.18/serving
About the Author
|More Fresh Ideas for Weeknight Dinners||This Month in dash||Label to Table:|
Taco Triple Play!