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My review
Slow Cooked Chicken Stew
MyNutriCounter
"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."
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Ingredients
7 h 25 m servings 210 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 210 calories; 3.5 g fat; 27.8 g carbohydrates; 16.3 g protein; 29 mg cholesterol; 356 mg sodium. Full nutrition
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Most helpful positive review
11/21/2017
Very good and healthy. I used low sodium chicken stock (instead of vegetable) and also added salt, plus 2 TB of tomato paste, plus a good pinch of cinnamon. Might add some spinach next time. Ser...
Most helpful critical review
11/28/2017
I made it according to the directions. And yes, it is too bland.. I will make it again but will put my own “flavor” into it.. Using less quinoa is a start & the vegetable stock was huge mistake....
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11/21/2017
Very good and healthy. I used low sodium chicken stock (instead of vegetable) and also added salt, plus 2 TB of tomato paste, plus a good pinch of cinnamon. Might add some spinach next time. Ser...
11/21/2017
Loved it!!! Even my husband, who isn't always enthusiastic about anything with curry in it, really enjoyed it. I followed the recipe almost EXACTLY, only adding 1 extra ingredient -- 1/4 cup ...
11/28/2017
I made it according to the directions. And yes, it is too bland.. I will make it again but will put my own “flavor” into it.. Using less quinoa is a start & the vegetable stock was huge mistake....
11/20/2017
Found it a bit bland. Will try again with much more curry (used mild), maybe some red pepper flakes, more onion and lemon.
11/27/2017
Great flavour. I reduced the pepper to 3/4 tsp. and still found it a bit peppery, but my husband loved it. I also added some homemade seasoned salt to give it an extra kick. Used yams instead...
11/21/2017
Very tasty, though I used 2 scallions (in place of the standard onion), dropped the green onion down to 2 (from 5) & added 2 teaspoons of kosher rock salt after 8 hrs of cooking, as the flavour ...
11/20/2017
I'm making this right now, but I also added in a couple of ribs of sliced celery (in 2" diagonal slices), and also some sliced celery leaves, .... since they have a lot of flavor & aroma. This a...
11/28/2017
This was ok but somewhat on the bland side. Also the quinoa soaked up a lot of liquid which left this too thick and dry.
12/19/2017
Will DEFINITELY make this again!! So yummy!!! I used chicken thighs instead of breasts but other than that I followed the recipe. Delicious!