ITALIAN CHICKEN STEW- CROCK POT

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Italian Chicken Stew- Crock Pot image

Here's one of our favorite ways to use up all that zucchini and yellow squash we have in the summer without heating up the whole kitchen. Serve this over your favorite pasta or egg noodles. It makes 8 servings which is twice as much as I need for my family so I freeze the other half in a big ziploc bag. It comes out of the freezer almost better than it was to begin with!

Provided by Realtor by day

Categories     Stew

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups chicken, boned and cubed
2 (14 1/2 ounce) cans diced tomatoes with sweet onions and roasted garlic
2 cups zucchini, cubed
2 cups yellow squash, cubed (you can substitute eggplant, too)
1 cup onion, diced
2 tablespoons tomato paste
2 -4 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt (optional- I omit this)

Steps:

  • Combine all ingredients in a large crock pot and mix well.
  • Cook on low for 6-8 hours.
  • Serve over pasta.

Nutrition Facts : Calories 38.6, Fat 0.2, Sodium 245.4, Carbohydrate 8.9, Fiber 1.6, Sugar 5.4, Protein 1.6

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