Thursday, January 10, 2013

Crock Pot Chicken Vegetable Stew

I am currently doing a 30 day fABtastic fat melt challenge with LiveNow Fitness.
As part of the challenge, I am not supposed to eat flour, added sugar, dairy, or alcohol.
I stumbled upon this recipe and gave it a go.
It was super filling, easy to prepare, and according to MyFitnessPal only 277.6 calories if you split it into 8 servings. Can't beat that!

1 package (~1.5lb)boneless skinless chicken breast
1 16oz bag Wegmans Frozen Spring Blend Vegetables (yellow squash, green beans, peppers)
1 16oz bag Wegmans Frozen Harvest Blend Vegetables (broccoli, cauliflower, zucchini, carrots, yellow squash)
1.5C chicken broth
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
4oz tomato paste
2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp crushed red pepper flakes
1 tsp dried basil
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp sea salt
1/2 medium sized sweet onion
2C raw butternut squash pieces
4 tbs balsamic vinegar

  1. Add all ingredients to the slow cooker, with the chicken on the bottom.
  2. Cover and cook on low for 6-8 hours.
  3. Remove chicken from the slow cooker, and using 2 forks shred the chicken (this should be pretty easy as the chicken breasts are falling apart at this point).
  4. Put shredded chicken into slow cooker, stir well. 
  5. Let slow cooker stay on warm setting for at least another 30 minutes.
  6. (optional) Serving over brown rice or barley adds some nice bulk.
  7. Enjoy!

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