Crockpot Chicken Stew

By Tonya_Speed

Per Serving: 190 Calories; 2g Fat; 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

Ingredients

• 6 boneless skinless chicken breast halves (or use thighs, no skin)
• 2 large onions -- thinly sliced
• 2 cups apple cider
• 1 14 ounce can chicken broth
• 1 package baby carrots -- 16 oz
• 1/2 teaspoon rosemary -- crumbled with your fingers
• 1 tablespoon flour
• salt and pepper -- to taste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a crockpot, place carrots on the bottom first, then onions in a crockpot. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add cider and broth. Turn crockpot on low and cook for 8 hours.

When carrots are tender and all is cooked, drain cooking liquid into a sauce pan and simmer over medium heat till reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with the fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.

SERVING SUGGESTIONS: Serve with brown rice and braised kale.