Slow Cooker Chicken and Mushroom Stew
Enjoy a hearty and flavorful paleo chicken and mushroom stew cooked in a slow cooker. Perfect for a cozy dinner. Get the easy recipe here.
Servings 4
Calories 296kcal
Cost $20
Ingredients
- 1 onion sliced
- 1 ½ cups mushrooms sliced
- 1 lb boneless chicken breast cut into 1-inch pieces
- 1 can 14 oz. diced tomatoes
- 3 cups peeled butternut squash cut into 1-inch cubes
- 4 cloves garlic minced
- 2 bay leaves
- 2 tablespoon cooking fat
- Sea salt and freshly ground black pepper
Instructions
- In a skillet, brown chicken pieces with sliced onions and sliced mushrooms. Cook for about 8 minutes, or until the chicken is golden brown and the onions are translucent.1 onion, 1 ½ cups mushrooms, 1 lb boneless chicken breast, 2 tablespoon cooking fat
- Transfer the chicken and vegetables to a slow cooker. Add diced tomatoes, butternut squash cubes, minced garlic, salt, pepper, and bay leaves.1 can, 3 cups peeled butternut squash, 4 cloves garlic, 2 bay leaves
- Stir ingredients together. Cook on Low heat for 6 to 7 hours.
- Taste and adjust seasoning as needed by adding more salt and/or pepper.Sea salt and freshly ground black pepper
Notes
- This can be cooked for up to 8 hours on low.
- Add additional seasonings or vegetables if desired.
- This is good for up to 4 days in the refrigerator.
Nutrition
Calories: 296kcal | Carbohydrates: 23g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 273mg | Potassium: 1222mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11412IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 6mg