Low Fat Crockpot Chicken And Mushroom 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!

EASY LOW CARB CHICKEN AND MUSHROOM STEW

Steps:

• 1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
• 2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
• 3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
• 4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
• 5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
• 6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

CROCK POT CHICKEN STEW WITH MUSHROOMS

Steps:

• Place the muhrooms, onion and garlic in the insert of a slow cooker.
• Season generously with salt and pepper and stir to combine.
• Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
• In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
• Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.

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.

SLOW COOKER CHICKEN AND MUSHROOM STEW

Steps:

• Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
• Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
• Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
• Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

LOW FAT CHICKEN AND MUSHROOM SOUP

Steps:

• Put the chicken and vegetables into a saucepan and cover with water.
• Stir in the fresh and ground ginger and bring to the boil.
• Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.
• Add the noodles and cook for a further 5 minutes.
• Whisk the egg whites until frothy.
• Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.