Slow-Cooker Chicken Stew

Slow-Cooker Chicken Stew

Delight family members by serving them a stew packed with vegetables and whole chicken thighs.

Prep Time

10

Minutes

Total Time

8:10

Hrs:Mins

Makes

6

servings

3
medium potatoes (about 1 lb), cut into 1 1/2-inch cubes
2
cups baby-cut carrots
1
package (8 oz) fresh whole mushrooms, each cut in half
2
packages (20 oz each) boneless skinless chicken thighs
1/2
teaspoon salt
1
teaspoon instant chopped onion
1/4
teaspoon garlic powder
1
tablespoon tomato paste
1
jar (18 oz) roasted chicken gravy
1/2
cup dry white wine or water
  1. In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
  2. Cover; cook on Low heat setting 8 to 10 hours.
Makes 6 servings (1 2/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Chicken thighs and legs work better than chicken breasts in long-cooking recipes. They stay moist and juicy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 830mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 44g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 5 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.