Slow Cooker Italian Chicken Stew

Prep: 15 minutes

Total: 6 hours

Servings: 6



4 medium carrots, peeled and slices (2 cups)

1 medium zucchini, chopped (2 cups)

1 medium onion, chopped (1/2 cup)

1 cup dried lentils (8 oz), sorted, rinsed

4 ½ cups low-sodium chicken broth

½ teaspoon salt

¼ teaspoon pepper

1 lb boneless, skinless chicken thighs, trimmed of excess fat

1 can (28 oz) diced tomatoes, undrained

1 cup sliced fresh mushrooms (3 oz)

¼ cup chopped fresh basil or 1 Tbsp dried

Shredded parmesan cheese, if desired



Spray 3-6 quart slow cooker with cooking spray.  In slow cooker, mix carrots, zucchini, onion, lentils, broth, salt and pepper; top with chicken.  Cover; cook on low for 5-6 hours.

Remove chicken from slow cooker to cutting board.  Use 2 forks to pull chicken into shreds.  Return chicken to slow cooker.  Stir in tomatoes and mushrooms.  Cover; cook about 15 minutes or until heated through.  Sprinkle with basil.  Serve with cheese.

Nutrition information (per serving):  280 calories, 4 gm Total fat (saturated 1 gm), 30 mg cholesterol; 840 mg sodium; 35 gm carbs (10 gms fiber); 25 gm protein

Tips:  This recipe freezes really well.  I like to double the recipe (which almost overflows my large crockpot!) and freeze the leftovers for an easy meal later.