Dinner

Chicken Pot Roast Stew is for Dinner.

Chicken Pot Roast Stew takes 20 minutes to prepare.

Chicken Pot Roast Stew takes 240 minutes to cook.

Chicken Pot Roast Stew makes 10 servings.

The ingredients for Chicken Pot Roast Stew are:

Chop and add to slow cooker: 1/2cup mushrooms
2 cups asperagus
20 brussel sprouts (leave whole)
3 large carrots
6 small potatoes
2 cups green bean
Mix and Add: 1 can tomato paste, 1 tablespoon steak spice, 3 bay leaves, 1 tablespoon poultry seasoning ( or sage ), 1tablespoon salt, 3 Beef Boullion cubes and 4 cups water
Saute: chopped onion in 1 tablespoon olive oil with 6 cloves of garlic with 3 tablespoons balsamic vinegar.
Remove from pan and add to slowcooker.
Add 1 tablespoon olive oil and saute sliced but chunky chicken pieces to brown. 3 min. per side.
Add to slow cooker,and cook on low for 8 hours or high for 4-5.

Here is how you make Chicken Pot Roast Stew:

Chop and add to slow cooker: 1/2cup mushrooms2 cups asperagus20 brussel sprouts (leave whole)3 large carrots6 small potatoes2 cups green bean Mix and Add: 1 can tomato paste, 1 tablespoon steak spice, 3 bay leaves, 1 tablespoon poultry seasoning ( or sage ), 1tablespoon salt, 3 Beef Boullion cubes and 4 cups waterSaute: chopped onion in 1 tablespoon olive oil with 6 cloves of garlic with 3 tablespoons balsamic vinegar.Remove from pan and add to slowcooker. Add 1 tablespoon olive oil and saute sliced but chunky chicken pieces to brown. 3 min. per side.Add to slow cooker,and cook on low for 8 hours or high for 4-5.Serving Size: makes 12- 1 1/2cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user JENBAHA.

The nutritional information for Chicken Pot Roast Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 300.6

• Total Fat: 4.7 g
• Cholesterol: 81.2 mg
• Sodium: 128.2 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 4.9 g
• Protein: 36.4 g

The dietary needs meet for Chicken Pot Roast Stew is Low Carb