Recipe: Slow Cooker Chicken Stew

Would you like to have weeknight dinner ready when everyone arrives home? We’ve got you covered with a flavorful slow cooker chicken stew. Protein and veggies in one pot – just add a salad or a few spears of broccoli and you’re done! Taking the stress off making dinner is probably good for your heart, too.

Makes 6 servings

Ingredients:

• 1 1/2 pound boneless/ skinless chicken thighs
• 2 cups baby carrots
• 1 medium white onion, sliced in rings
• 1 lb potatoes (Yukon gold or red) leave skin on, slice in 1/4 inch round slices
• 1/2 cup low sodium chicken broth (may sub 1/4 cup broth with 1/4 cup cooking white wine)
• 1 tsp minced garlic
• 1 tsp black pepper, divided
• 1/4 tsp salt
• 1 bay leaf
• 1/2 tsp salt-free garlic and herb seasoning
• Nonstick cooking spray

Directions:

1. Spray bottom of slow cooker with nonstick cooking spray. Arrange carrots, onion slices and potato slices on the bottom of slow cooker.

2. Add chicken broth, garlic, 1/2 tsp black pepper, salt and bay leaf to slow cooker.

3. Season thighs with 1/2 tsp black pepper and salt-free seasoning.

4. Place thighs on top of vegetables. Cover and cook on low for 6 to 8 hours or high for 4 hours, or until chicken is done and vegetables are tender.

Nutrition Facts: Calories 192; Total Fat 4 gm; Total Carbs 19 gm; Sugars 5 gm; Fiber 3.2 gm; Protein 22 gm; Sodium 166 mg