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Slow Cooker Chicken and Spring Vegetable Stew
VALERIE'S KITCHEN16Ingredients
7Hours
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces)
- 3/4 lb. baby red potatoes (quartered)
- 8 oz. white button mushrooms (quartered)
- 4 carrots (peeled and sliced into 1/2" rounds)
- 3 leeks (medium, thinly sliced, white and very light green parts only)
- 1 cup celery (sliced)
- 1/2 cup yellow onion (or diced white)
- 1 tsp. minced garlic
- 2 Tbsp. finely chopped fresh parsley (or two teaspoons dry)
- 1 Tbsp. chopped fresh thyme (or 1 teaspoon dry)
- 1 tsp. all purpose seasoning (blend)
- 1/2 tsp. fresh ground black pepper
- 3 1/4 cups low sodium chicken broth (divided)
- 2 bay leaves
- 3 Tbsp. cornstarch
- 1 cup frozen green peas
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium260mg11% |
| Potassium1240mg35% |
| Protein32g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A170% |
| Vitamin C40% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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