Low-Calorie Chicken Stew (Printer-Friendly)
Slow-cooked chicken with potatoes, green beans, and herbs for a wholesome, low-calorie meal.
# List of Ingredients:
→ Poultry
01 -
1 lb boneless, skinless chicken breast, cubed
→ Vegetables
02 -
2 medium Yukon Gold potatoes, peeled and diced
03 -
1 large carrot, sliced
04 -
1 cup chopped green beans
05 -
1 small zucchini, diced
06 -
1 fresh celery stalk, chopped
07 -
1 small onion, diced
08 -
4 cloves garlic, minced
→ Liquids and Seasonings
09 -
4 cups chicken broth
10 -
1 tbsp chicken bouillon
11 -
1 tsp dried thyme
12 -
½ tsp dried basil
13 -
½ tsp salt
14 -
¼ tsp black pepper
15 -
½ lemon, juiced (optional)
# Preparation Steps:
01 -
Dice chicken breast, Yukon Gold potatoes, carrot, celery, onion, and zucchini as directed. Mince garlic cloves finely.
02 -
Place cubed chicken breast in the bottom of the crockpot. Add potatoes, carrots, celery, and onion on top in an even layer. Reserve green beans and zucchini for later.
03 -
Sprinkle dried thyme, basil, salt, and black pepper over the layered contents. Add minced garlic and chicken bouillon. Pour chicken broth to submerge ingredients evenly.
04 -
Set crockpot to low and cook for 6 to 7 hours or set to high for 3 to 4 hours. Stir gently occasionally to promote even cooking.
05 -
Approximately 30 minutes before completion, stir in chopped green beans and diced zucchini to preserve texture and color.
06 -
Confirm chicken and vegetables are tender. Adjust seasoning if needed. Optionally squeeze lemon juice into the stew before serving. Ladle into bowls and serve hot.
# Additional Suggestions:
01 -
Searing the chicken beforehand enhances flavor and texture.
02 -
Layer denser vegetables at the bottom to ensure even cooking.
03 -
Add lemon juice off heat to preserve brightness without bitterness.