Chicken stew
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Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
3
Low
Nutrition per serving
Calories98.9 kcal (5%)
Total Fat2.4 g (3%)
Carbs7.3 g (3%)
Sugars2.9 g (3%)
Protein14.4 g (29%)
Sodium348.3 mg (17%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3split chicken breasts
free-range, organic, if possible, rinsed, patted dry
8cloves garlic
fresh, chopped
sea salt
pepper
freshly ground, to taste- start with less!
2 heaping cupscabbage
thinly shredded, bagged cole slaw mix is fast and easy
1green bell pepper
cored, seeded, cut up
1yellow summer squash
cut up
2zucchini squash
cut up
6baby yukon gold potatoes
cut up
1 x 4 ozcan chopped green chilies
mild or hot, to taste
1 teaspoonrubbed sage
1 teaspoondried basil
oregano
parsley
hot red pepper flakes
shake to taste
1 x 14 ozcan fire roasted diced tomatoes
organic
2 cupschicken broth
or more, organic, as needed
balsamic vinegar
or two, to taste
Instructions
Step 1
Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chilies; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
Step 2
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Step 3
Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon (my chicken was very cold when it went into the pot, so adjust your cook time accordingly, if you need to).
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