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Title: Chicken Mushroom Stew
Categories: Soup Diabetic Chicken Mushroom Crockpot
Yield: 6 Servings
| 6 | x | Chicken breast halves, -skin (1 1/2 lbs) |
| 2 | tb | Oil; divided |
| 8 | oz | Mushrooms, fresh; sliced |
| 1 | md | Onion; diced |
| 3 | c | Zucchini; diced |
| 1 | c | Peppers, green; diced |
| 4 | cl | Garlic; minced |
| 3 | md | Tomatoes; diced |
| 6 | oz | Tomato paste; 1 can |
| 3/4 | c | ;water |
| 2 | ts | ;salt |
| 1 | ts | Thyme |
| 1 | ts | Oregano |
| 1 | ts | Marjoram |
| 1 | ts | Basil |
Cut chicken into 1" cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper, and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender.
Diabetic exchanges: One 1 1/3 cup serving (prepared with no-salt-added tomato paste and without salt) equals 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch; also, 274 calories, 102 mg sodium, 34 mg cholesterol, 15 gm carbohydrate, 34 gm protein, 9 gm fat.
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