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Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes
TWO HEALTHY KITCHENS11Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
11 SERVINGS
- 2 lb. boneless skinless chicken breasts
- 2 tsp. kosher salt
- 30 oz. new potatoes (drained, large potatoes cut in half or quarters)
- 16 oz. crinkle cut carrot (frozen, coins, see note)
- 2 cups diced onions (frozen, see note)
- 14.5 oz. diced tomatoes (can petite, undrained)
- 14.5 oz. chunky tomato (can organic, bisque, we use Amy’s Organic)
- 14.5 oz. cream of mushroom soup (can organic, we use Health Valley Organic)
- 1 Tbsp. cornstarch
- 2 tsp. reduced sodium soy sauce
- 1 tsp. balsamic vinegar
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium770mg32% |
| Potassium1010mg29% |
| Protein21g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A150% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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