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.

Creamy Tomato and Chicken Stew

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  • Prep Time


  • Total Time


  • Servings



  • 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


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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