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Chicken Vegetable Stew
A scrumptious stew using chicken breast and packed with loads of veggies and flavor that's low in fat and calories.
2 1/2 lbs chicken breast
1 cube chicken stock
5 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
2 <span class="measurestring" title="large whole (3" dia)">large whole</span> tomatoes
5 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery, chopped
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
1/4 cup garlic, chopped
1 bunch broccoli, chopped
5 medium mushrooms, chopped
10 oz baby carrots, chopped
1 1/2 tsps leaves basil
2 tsps pepper
4 tbsps rosemary (sprigs)
4 oz reduced fat sour cream
8 oz kalamata olives
1 cup chopped red pepper
3/4 cup salsa
6 oz green chilies
Put frozen chicken breasts and strips into a crockpot, together with all the ingredients, except for the broccoli and tomatoes and set on high for 4 hours.
Add tomatoes and broccoli, and set on medium for 5 hours. When done, roughly shred the chicken into chunks with large serving forks.
You could easily add or subtract vegetables to your likings, watercress nuts would add a nice touch, as well.
Note: you can defrost and chop the chicken ahead of time, if you prefer. Also you can add Italian seasoning or any one you prefer.
in 1 serving of Chicken Vegetable Stew.
, 27% carbs, 50% protein.
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