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Slow Cooked Italian Stew Crock Pot

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Ingredients

Adjust Servings:
1/2 large yellow onion, thinly sliced
2 carrots, thinly sliced
1 9 ounce package cooked spicy chicken sausage, sliced
1 8 -10 ounce boneless skinless chicken breasts, cut into 3/4 inch cubes
1 green pepper, seeded and vertically cut into 1/2 inch thick slices
1 large zucchini, halved and cut into 3/8 inch thick pieces
1 1/2 cups fat free chicken broth can use bouillon and water
2 14 1/2 ounce cans italian stewed tomatoes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano

Nutritional information

292.9
Calories
65 g
Calories From Fat
7.3 g
Total Fat
2.3 g
Saturated Fat
73 mg
Cholesterol
914.5 mg
Sodium
35.4 g
Carbs
7.4 g
Dietary Fiber
10 g
Sugars
23.8 g
Protein
450 g
Serving Size

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Slow Cooked Italian Stew Crock Pot

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    Just tried this recipe and while it was good, it was a little overwhelmingly tomato-y the first night. There was plenty left for a redoux, so I added 3/4 cup concentrated chicken broth to cut the predominant tomato flavor, served it over a bit of rice topped by a healthy dollop of parmesan cheese and it was much more enthusiastically received by the family.

    • 275 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Slow Cooked Italian Stew Crock Pot, Have always been a fan of slow cooked meals and with my new crock pot, I’m equiped to try some new ones. The original recipe comes from “The Slow Cooker Bible” and includes my intended modifications. As I have not yet tried this dish, feedback is especially welcome., Just tried this recipe and while it was good, it was a little overwhelmingly tomato-y the first night. There was plenty left for a redoux, so I added 3/4 cup concentrated chicken broth to cut the predominant tomato flavor, served it over a bit of rice topped by a healthy dollop of parmesan cheese and it was much more enthusiastically received by the family., Excellent! The herb amounts looked skimpy to me, so used about a tablespoon of Italian seasoning & was glad that I did. Also, next time I’ll try omitting the chicken broth, since there was a lot of extra liquid. A great keeper–thanks!


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    Steps

    1
    Done

    Coat Slow Cooker With a Light Layer of Cooking Spray.

    2
    Done

    Add Carrots and Onions. Top With Chicken Cubes and Chicken Sausage. Top With Peppers and Zucchini.

    3
    Done

    Mix Together the Tomatoes, Broth, Rosemary, Garlic and Oregano. Pour on Top of Ingredients in the Crock Pot.

    4
    Done

    Cook on High For 3 to 4 Hours or Low For 6 to 7 Hours. Vegetables Should Be Tender and Chicken Cooked but not Falling Apart.

    5
    Done

    Turn Cooker to High and Stir in Cannellini Beans and Re-Cover Slow Cooker. Cook and Additional 10 to 15 Minutes Until Beans Are Heated Through.

    6
    Done

    Ladle Stew Into Bowls and Garnish With Basil.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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