home

foodcombo foodcombo

Menu
  • Serves 16 (9.1 lb)
Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes

Ingredients

  • 2 pounds boneless, skinless chicken breasts 2 pounds boneless, skinless chicken breasts
  • 2 15-ounce cans new potatoes, drained (large potatoes cut in half or quarters) 2 15-ounce cans new potatoes, drained (large potatoes cut in half or quarters)
  • 1 16-ounce bag frozen, crinkle-cut carrot coins (see note) 1 16-ounce bag frozen, crinkle-cut carrot coins (see note)
  • 14.5-ounce can petite diced tomatoes, undrained 14.5-ounce can petite diced tomatoes, undrained
  • 2 cups frozen diced onions (see note) 2 cups frozen diced onions (see note)
  • 14.5-ounce can organic cream of mushroom soup (we use Health Valley Organic) 14.5-ounce can organic cream of mushroom soup (we use Health Valley Organic)
  • 1 tablespoon cornstarch 1 tablespoon cornstarch
  • 2 teaspoons kosher salt 2 teaspoons kosher salt
  • 2 teaspoons reduced-sodium soy sauce 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon balsamic vinegar 1 teaspoon balsamic vinegar

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 5.4g 7%
  • Saturated fat 1.5g 7%
  • Protein 20.6g 41%
  • Salt 542mg 24%
  • Total carbs 22.3g 8%
  • Fiber, total dietary 3.7g 13%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on twohealthykitchens.com
Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes on twohealthykitchens.com
TOTAL -> AAAA2024