Chicken Stew Recipe

August 23rd, 2013 by Live Well Omaha Kids

chickenstewWho loves a great, homecooked, healthy stew? We are big fans at Live Well Omaha Kids! This recipe for Chicken Stew was brought to you by Toni Kuehneman, MS, RD, LMNT, Cardiac Dietitian from Alegent Creighton Health Heart & Vascular Institute. So grab your grocery lists and be sure it includes the ingredients for this delicious meal for dinner next week! Let us know if you and your family loved it as much as we did – it is certainly one that will go in our fall season dinner rotation.

Chicken Stew

1 pound (about 7) of small red potatoes, halved
1 cup chopped onion
1 cup sliced carrots
3 Tbsp. flour
6 cloves of garlic, minced
2 tsp. grated lemon peel
2 tsp. dried thyme
¼ tsp. black pepper
1 pound chicken breasts, boneless and skinless
2 cups low sodium chicken broth
2 bay leaves
2 Tbsp. minced fresh parsley or 2 tsp. dried parsley flakes

Place potatoes, onion, and carrots in a crock pot or slow cooker.  Sprinkle with flour, garlic, lemon peel, thyme and pepper.  Toss to coat.  Place chicken over top.  Add broth and bay leaves.

Cook, covered, on low for 6 to 8 hours or until chicken is cooked (165 degrees on a meat thermometer) and vegetables are tender.  Remove bay leaves.  Chicken will shred easily with a fork.  Sprinkle with parsley.

Makes 8 cups
Serving size: 1 cup
Calories per serving: 135
Carbohydrate: 15 grams
Fiber: 2 grams
Fat: 2 grams
Saturated fat: 0
Trans fat: 0
Protein: 14 grams
Sodium:  102 milligrams

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