Rating: 4 stars
75 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 3

Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.

Recipe Summary

prep:
20 mins
cook:
7 hrs 5 mins
total:
7 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.

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  • Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.

  • Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Nutrition Facts

210 calories; protein 16.3g; carbohydrates 27.8g; fat 3.5g; cholesterol 29.3mg; sodium 355.8mg. Full Nutrition
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