Chicken Mushroom Stew Recipe
Ingredients
| 6 boneless skinless chicken breast halves | ||
| Cooking oil | 2 Tablespoon, divided | |
| Mushrooms | 8 Ounce, sliced | |
| Onion | 1 Medium, diced | |
| Zucchini | 3 Cup (16 tbs), diced | |
| Green pepper | 1 Cup (16 tbs), diced | |
| Garlic | 4 Clove (5gm), minced | |
| Tomatoes | 3 Medium, diced | |
| Tomato Paste | 1 Can (10oz) | |
| Water | 3/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| 1 teaspoon each dried thyme, oregano, marjoram and basil | ||
Directions
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.
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.
Chef
