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Slow Cooker Creamy Tomato and Chicken Stew


I made this with mashed potato and green beans for Sunday dinner. It was nice--and with the nonfat yogurt instead of cream as in the original, it was healthy too.

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  • 800 g chicken breasts, cubed
  • 8 slices of bacon, fat removed and roughly chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 400 g (14 oz) tinned chopped tomatoes
  • 300 g small button mushrooms, halved
  • 250 ml nonfat plain yogurt
  • 2 tbsp. chopped flat-leaf parsley
  • 2 tbsp. lemon thyme



Step 1

Put the chicken, bacon, garlic and tomatoes in a slow cooker. Cook on low for 6-8 hours or until the chicken is nearly tender. Add the mushrooms and cook for another hour or two until mushrooms are cooked through.

If needed, remove some fluid with a baster. Add the yogurt, parsley and thyme, stir through and serve with mashed potato and vegetables.


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