Crockpot Chicken Stew

Crockpot Chicken Stew
Number of Servings
    • 2 cups water
    • 1/2 pound boneless skinless chicken breasts, cut into chunks
    • 7 ounces navy beans, drained
    • 8 ounces low-sodium stewed tomatoes
    • 1/2 cup thinly-sliced carrots
    • 1/2 cup chopped onion
    • 1/8 teaspoon garlic powder
    • 1 bay leaf
    • 1/2 teaspoon crushed dry leaf basil
    • 1/4 teaspoon crushed dry leaf oregano
    • 1/4 teaspoon paprika
    • 1 teaspoon low-sodium instant chicken bouillon
Combine all of the ingredients in Crock-Pot; cook on low heat 8-10 hours. Discard bay leaf before serving. Serve each with a 2-inch square of cornbread or make cornbread sticks.Suggestions: Basil and oregano are considered kid-friendly herbs, but may be omitted if too overpowering. Bring a small amount of the broth to a boil with the herbs and add to the stew.
Nutrition Information
290 Calories; 3g Fat (9.2% calories from fat); 26g Protein; 41g Carbohydrate; 14g Dietary Fiber; 33mg Cholesterol; 404mg Sodium