Crockpot Chicken Stew

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Description
 This Crockpot stew is a perfect dump and go recipe, like my Peanut Chicken Chili and Chicken Noodle Stew; meaning you just have to cut up the vegetables and chicken, add it to the crockpot, and have dinner ready for you. No other cooking required!. Add all the vegetables, chicken, and spices raw, and just forget about it until dinner time. This hearty meal is great during a cold winter. Chicken thighs work the best here for the long cooking time, as they won't dry out like chicken breast would.
Time
Prep Time:
30 minutes

Cook Time:
6 hours

Total Time:
6 hours 30 minutes
Cost
Total Cost:

Cost per Serving:
$2.45
Ingredients
Serving(s)
  • 2 medium Bell pepper
  • 2 medium Onion
  • 1 lb Frozen broccoli, thawed
  • 2 lb Boneless skinless chicken thighs
  • 14.5oz can Diced tomatoes
  • 2x15.5oz cans Pinto beans, drained and rinsed
  • 1 cup Water
  • 1/2 cup Salsa
  • 5 tbsp Hot sauce
  • 3 tbsp Low sodium soy sauce
  • 3 tbsp Minced garlic
  • 2 tbsp Lemon juice
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Paprika
  • 1 tbsp Chili powder
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Oregano, dried
  • 2 tsp Basil, dried
  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cinnamon
Instructions
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  1. Cut the peppers and onions into a medium dice, and cut your frozen (and defrosted) broccoli into a similar size. Dice the chicken into bite sized cubes. Add all ingredients into the crockpot and mix

    2.
  2. Cook on low for about 6 hours, or until chicken is fully cooked. Optionally serve with some cheese and rice

    3.

Nutrition Facts
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Servings: 6
Calories: 368
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Total Fat: 10.0g (13 %)
 Saturated Fat: 2.3g (12 %)
 Polyunsaturated Fat: 0.6g
 Monounsaturated Fat: 0.2g
Cholesterol: 129mg (43 %)
Sodium: 1220mg (53 %)
Total Carbohydrate: 38.4g (14 %)
 Fiber: 9.8g (35 %)
 Net Carbs: 28.6g
 Total Sugar: 8.0g
  Added Sugar: 0.0g (0%)
Protein: 40.7g (81 %)
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Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
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Calcium: 187mg (14 %)
Iron: 5.14mg (29 %)
Magnesium: 71mg (17 %)
Potassium: 758mg (16 %)
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Glycemic Index:
35.2

Glycemic Load:
13.3