Broccoli Chicken Stew - Crock Pot (Slow Cooker)
This nutritional breakdown does NOT include the brown rice depicted in the second picture.
Calories 261 (11% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 104 mg.
Sodium 363 mg.
Carb. 11 gram
Fiber 2 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 42 gram
Ingredients
3 lbs. boneless, skinless chicken breast, chopped
2 cups onion, chopped
3 cloves (3 tsp.) garlic, minced
1/4 cup water
1 tsp. lemon juice
1 can (10 3/4 oz) condensed, cream of broccoli soup
(We used Campbell's Condensed Soup Cream of Broccoli.)
1/4 tsp. ground nutmeg
1 tsp. dried basil
1/2 tsp. Black pepper
1 bag (1 lb.) frozen broccoli florets
1. Cut up the chicken into 3x3 inch square chunks. Put it in a 4-5 quart crockpot. Then stir in the remaining ingredients (onion through black pepper) EXCEPT the broccoli. Once it's thoroughly mixed together, cover and cook on LOW for 5 hours.
2. After 5 hours, mix in the bag of frozen broccoli florets (do not thaw first), cover and cook one additional hour. The last hour you should stir gently once every 20 minutes so the broccoli gets thoroughly combined.
3. If you want a little more fiber, start some brown rice cooking when you add the broccoli. Then serve the stew over a cup of rice.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in freezer safe containers.
Microwave for approximately 4-6 minutes, keeping the container open just a little to allow steam to escape.
