Recipe Categories
Crockpot Chicken Stew
6 WW Points Per Serving
Ingredients:
1 pound mushrooms, stems trimmed, caps wiped clean
1/2 cup finely chopped shallots, (2 large)
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 (14oz) can pinto beans
1 cup thinly sliced carrots, (1 large)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed
and cut in 2-inch chunks
2 1/4-inch-thick lemon slices, (including peel), seeded
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1/2 cup chopped fresh parsley
Directions:
1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch-Oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
2. Place chicken in a 5- to 6-quart crockpot and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
Makes 7 (1 Cup Servings)
Nutritional Info Per Serving: 270 calories; 12 g fat (4 g sat, 5 g mono); 86 mg cholesterol; 13 g carbohydrates; 26 g protein; 2 g fiber; 329 mg sodium
1 pound mushrooms, stems trimmed, caps wiped clean
1/2 cup finely chopped shallots, (2 large)
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 (14oz) can pinto beans
1 cup thinly sliced carrots, (1 large)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed
and cut in 2-inch chunks
2 1/4-inch-thick lemon slices, (including peel), seeded
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1/2 cup chopped fresh parsley
Directions:
1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch-Oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
2. Place chicken in a 5- to 6-quart crockpot and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
Makes 7 (1 Cup Servings)
Nutritional Info Per Serving: 270 calories; 12 g fat (4 g sat, 5 g mono); 86 mg cholesterol; 13 g carbohydrates; 26 g protein; 2 g fiber; 329 mg sodium