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Slow Cooker Beef Stew
Learn how to make this Slow Cooker Beef Stew recipe.
Chicken and Vegetable Chowder
Yield: Makes 6 servings
Ingredients:
1
pound boneless skinless chicken breasts, cut into 1-inch pieces
1
can (14-1/2 ounces) reduced-sodium chicken broth
1
can (10-3/4 ounces) condensed cream of potato soup
1
package (10 ounces) frozen broccoli florets, thawed
1
cup sliced carrots
1
jar (4-1/2 ounces) sliced mushrooms, drained
1/2
cup chopped onion
1/2
cup whole kernel corn
2
cloves garlic, minced
1/2
teaspoon dried thyme leaves
1/3
cup half-and-half
Preparation:
Slow Cooker Directions
1.
Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
2.
Cover; cook on LOW 5 to 6 hours.
3.
Stir in half-and-half. Cover; cook on HIGH 15 minutes or until heated through.
Variation
Add 1/2 cup (2 ounces) shredded Swiss or Cheddar cheese just before serving, stirring over LOW heat until melted.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 54 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 24 % |
| Calories | 188 |
| Protein | 22 g |
| Sodium | 704 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 1 |
This recipe appears in:
Chowders
