Best Low Fat Chicken Stew Recipes

CROCK POT APPLE CHICKEN STEW (LOW FAT)

Steps:

• In a slow cooker, layer potatoes, carrots, onion and celery.
• Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
• In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
• Top with apple.
• Combine the apple cider and vinegar; pour over chicken and apple.
• Sprinkle with remaining salt mixture.
• Top with bay leaf.
• Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
• Remove the bay leaf.
• Stir before serving.

LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW

Steps:

• Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

LOW-FAT CHICKEN STEW

Steps:

• Heat the oil in a large heavy bottomed saucepan over medium heat.
• Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
• Season with salt and pepper, to taste.
• Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
• Add the chicken breasts.
• Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
• Transfer the chicken breasts to a cutting board and cool for 5 minutes.
• Discard the bay leaf.
• Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts.
• Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
• Season with salt and pepper, to taste.

YOSEMITE CHICKEN STEW WITH CORNMEAL DUMPLINGS (LOW FAT)

Steps:

• Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
• Remove chicken and vegetables from broth. Strain broth.
• Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
• Mix cornstarch with 1 cup cooled broth.
• Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
• Add basil, peas, and reserved vegetables to sauce; stir to combine.
• Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
• For the dumplings:.
• Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
• Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
• Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.