Low Fat Crockpot Chicken and Vegetable Stew

Chicken Stew In Crock Pot
Rita Maas/The Image Bank/Getty Images
  • 8 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 8 hrs
  • Yield: Serves 4 to 6
Ratings (15)

While chicken thighs are not as low fat as chicken breasts, they are perfect for the slow cooker, becoming meltingly tender as they cook. Be sure to choose skinless chicken thighs and trim any excess fat before cooking.

Per Serving: Calories 271, calories from cat 46, total fat 5g (sat 1.1g), cholesterol 94mg, sodium 163mg, carbohydrate 29.4g, fiber 6g, protein 26.9g

What You'll Need

  • 1 medium onion (finely chopped)
  • 1 large  leek (white part only, cleaned and sliced)
  • 1 8-ounce pack mushrooms (sliced)
  • 8 ounces baby carrots
  • 2 medium red potatoes (cut into chunks)
  • 1 large stalk of celery (sliced)
  • 1 pound chicken thighs (boneless, skinless)
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp fresh thyme
  • 1 sprig rosemary

How to Make It

  1. Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray.
  2. Place vegetables in the pot.
  3. Trim chicken thighs of excess fat and cut into pieces.
  4. Add chicken to the pot, followed by herbs, crushed tomatoes, and chicken broth.
  5. Cover and cook on low for 7 to 9 hours.