Chicken Stew

By DrChef

Vegetables slowly cooked with the chicken, add their earthy flavor and texture to make a comforting and classic winter supper.

Nutrition per serving: 365 cal, 35 g protein, 25 g carb, 3 g fiber, 15 g fat (5 g sat fat), 85 mg chol, 740 mg sodium

Ingredients

• 3 medium potatoes, cut into 1 1/2 inch chunks
• 2 C chopped carrots
• 8 oz whole mushrooms (shiitake, cremini, white, brown or mixture of types)
• 2 1/2 lb boneless, skinless chicken thighs
• 1/2 t salt
• 1 t instant chopped onion
• 1/4 t garlic powder
• 1 T tomato paste
• 15 oz roasted chicken gravy
• 1/2 C dry white wine or water
• optional: 1 C peas cooked and added to stew just before serving

Details

Servings 6

Preparation

Step 1

1. Toss potatoes, carrots, mushrooms in 4 qt slow cooker. Arrange chicken on top. Sprinkle salt, onion, and garlic powder over chicken. Stir tomato paste into gravy and pour over chicken. Pour wine over all.
2. Cover and cook on LOW 8-10 hours or until all veggies are tender.
3. Add cooked peas to stew just before serving (if desired).