Chicken Mushroom Stew Recipe


MethodMain Ingredient


 Boneless skinless chicken breast halves6
 Cooking oil2 Tablespoon, divided
 Fresh mushrooms8 Ounce, sliced
 Onion1 Medium, diced
 Diced zucchini3 Cup (48 tbs)
 Diced green pepper1 Cup (16 tbs)
 Garlic4 Clove (20 gm), minced
 Tomatoes3 Medium, diced
 Canned tomato paste6 Ounce (1 Can)
 Water3⁄4 Cup (12 tbs)
 Salt2 Teaspoon
 Dried oregano1 Teaspoon
 Dried thyme1 Teaspoon
 Marjoram1 Teaspoon
 Basil1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1331 Calories from Fat 363

% Daily Value*

Total Fat 41 g63.4%

Saturated Fat 7 g34.8%

Trans Fat 0.1 g

Cholesterol 299.3 mg

Sodium 4468.2 mg186.2%

Total Carbohydrates 108 g36.1%

Dietary Fiber 30.1 g120.3%

Sugars 53.3 g

Protein 148 g295.5%

Vitamin A 164.6% Vitamin C 494.7%

Calcium 59.9% Iron 145.3%

*Based on a 2000 Calorie diet


Cut chicken into 1-in.
cubes; brown in 1 tablespoon of oil in a large skillet.
Transfer to a slow cooker.
In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.
Place in slow cooker.
Add tomatoes, tomato paste, water and seasonings.
Cover and cook on low for 4 hours or until vegetables are tender.