Low Fat Chicken Stew Recipes
LOW FAT CROCK POT CHICKEN AND VEGETABLE STEW
Steps:
- Gather the ingredients.
- Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray .
- Place vegetables in the pot.
- Trim chicken thighs of excess fat and cut into pieces.
- Add chicken to the pot, followed by herbs, crushed tomatoes, and chicken broth.
- Cover and cook on low for 7 to 9 hours.
- Serve and enjoy!
Nutrition Facts : Calories 284 kcal, Carbohydrate 24 g, Cholesterol 63 mg, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, Sodium 258 mg, Fat 11 g, ServingSize 4 to 6 servings, UnsaturatedFat 6 g
LOW-FAT CHICKEN STEW
This recipe originated from a certain Italian chef on food network. I have made this stew several times, and it is absolutely delicious!!
Provided by amievv821
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large heavy bottomed saucepan over medium heat.
- Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
- Season with salt and pepper, to taste.
- Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
- Add the chicken breasts.
- Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
- Transfer the chicken breasts to a cutting board and cool for 5 minutes.
- Discard the bay leaf.
- Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts.
- Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
- Season with salt and pepper, to taste.
LOW-FAT BEEF STEW
Now even folks on restricted diets can indulge in a hearty helping of stew!-Marian Stalknecht, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.
Nutrition Facts :
CROCK POT APPLE CHICKEN STEW (LOW FAT)
Make and share this Crock Pot Apple Chicken Stew (Low Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a slow cooker, layer potatoes, carrots, onion and celery.
- Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
- In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
- Top with apple.
- Combine the apple cider and vinegar; pour over chicken and apple.
- Sprinkle with remaining salt mixture.
- Top with bay leaf.
- Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
- Remove the bay leaf.
- Stir before serving.
Nutrition Facts : Calories 379.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 87.8, Sodium 723.2, Carbohydrate 40.7, Fiber 6.5, Sugar 11.2, Protein 38.6
LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW
Steps:
- Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
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