Slow-Cooker Chicken Stew

19 Ratings

9 Reviews

Prep 10 min
Total 8 hr 10 min
Servings 6

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

By Betty Crocker Kitchens

Updated September 1, 2010

Ingredients

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

Steps

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.

Chicken thighs and legs work better than chicken breasts in long-cooking recipes. They stay moist and juicy.

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 120mg; 40%
Sodium: 830mg; 35%
Potassium: 1230mg; 35%
Total Carbohydrate: 25g; 8%
Dietary Fiber 4g 16% Sugars 4g
Protein: 44g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 30%; 30%

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;