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Slow-Cooker Chicken Stew

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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Delight family members by serving them a stew packed with vegetables and whole chicken thighs.

Slow-Cooker Chicken Stew

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 3 medium potatoes (about 1 lb), cut into 1 1/2-inch cubes
  • 2 cups baby-cut carrots
  • 1 package (8 oz) fresh whole mushrooms, each cut in half
  • 2 packages (20 oz each) boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 teaspoon instant chopped onion
  • 1/4 teaspoon garlic powder
  • 1 tablespoon tomato paste
  • 1 jar (18 oz) roasted chicken gravy
  • 1/2 cup dry white wine or water

Instructions

  • Step 
    1
    In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.

Nutrition

460 Calories
20g Total Fat
44g Protein
25g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
830mg
35%
Potassium
1230mg
35%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
4g
Protein
44g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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