Crock Pot Hearty Chicken Stew
This chicken stew is loaded with veggies and seasoned just right. The curry goes great with the chicken and gives this dish great flavor, along with the spiciness of the jalapeños.
Servings: 8
Calories: 309kcal
Ingredients
- 4 chicken breasts, boneless, skinless, cut into 1"chunks
- 1 large onion, chopped
- 4 large potatoes, peeled, cubed
- 6 carrots, peeled, sliced
- 6 stalks celery, sliced
- 4 cloves garlic, minced
- ⅛ cup jalapeños, seeds removed, diced
- 1 green bell pepper, chopped
- 1 14.5 oz can diced tomatoes
- 1 10.5 oz can cream of chicken soup
- 1 14.5 oz can chicken broth
- ½ tsp ground curry
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 2 15 oz cans whole kernel corn, drained
- 1 15 oz can peas, drained
- 1 14.5 oz can green beans, drained
Instructions
- Spray a large crock pot with a non stick spray and turn on high.
- Add chopped onions, potatoes, carrots, celery, bell pepper, garlic, jalapeños and then chicken to crock pot.
- Season with curry, cumin, red pepper flakes, salt and pepper.
- Next, pour tomatoes, chicken soup, chicken broth on top of chicken and vegetables.
- Cook on high for 8 hours or on low for 12 hours.
- Add corn, peas and green beans the last hour of cooking.
Notes
Tips
- Cut your chicken into 1-inch cubes. At that size, they're easy to eat and get so tender.
- Be sure to spray your crock pot with nonstick spray. While this is a stew, the ingredients can still stick.
- Turn your crock pot on high before adding the ingredients. This helps everything start cooking more quickly.
Nutrition
Calories: 309kcal | Carbohydrates: 41g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 493mg | Potassium: 1492mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7913IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 2mg