When it comes to the winter here in Pittsburgh, Mother Nature needs to make up her mind! It’s been all over the place and this weekend we are expecting about a foot of snow! A foot?! So I have been brushing up on my yummy recipes for when we need those meals that make us feel warm and cozy. Here is a very easy, very healthy, very tasty recipe for chicken stew. The nice thing about this recipe is that it can be made stove top or in the crock pot.
Easy Chicken Stew
Makes 6 servings (just over 6 cups)
4 x 4 oz chicken breasts, chopped into chunks (stove top method) , left whole (slow cooker method) *could also use rotisserie chicken breasts
1/2 medium cauliflower, chopped into smaller florets
1 cup frozen corn
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup jarred salsa (mild or hot, whatever your preference)
1 tsp cumin
1 tsp chili powder
2 1/2 cups low sodium chicken stock
Garnish: fresh chopped parsley
Stove Top Method: Spray a large pot with cooking spray. Place raw chicken chunks in and cook on all sides until slightly browned. Remove and set aside. Bring cauliflower, onion, carrot, corn, garlic. Sautee until it begins to soften. Add in cumin, chili powder and stir. Add in chicken stock and salsa and stir to combine. Add back in chicken and simmer for around 15 minutes until chicken is cooked and cauliflower is fork tender. Spoon into bowls and top with fresh chopped parsley.
Slow Cooker Method: Place cauliflower, corn, carrot, celery, garlic and onion in slow cooker. Stir in salsa, place chicken on top and add broth. Cook on HIGH for 3-4 hours, or LOW for 4-5 hours. Shred chicken with 2 forks, place in bowls and garnish with fresh chopped parsley.
Nutrition (per 1 cup) Calories: 151 Fat: 2.5 g Carbs: 13 g Sugars: 1 g Fiber: 3 g Sodium: 316 mg Protein: 20 g
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