Dinner

Crockpot Chicken Vegetable Stew is for Dinner.

Crockpot Chicken Vegetable Stew takes 20 minutes to prepare.

Crockpot Chicken Vegetable Stew takes 360 minutes to cook.

Crockpot Chicken Vegetable Stew makes 10 servings.

The ingredients for Crockpot Chicken Vegetable Stew are:

3.5 cup Del Monte Diced Tomatoes with Sea Salt
6 leg, bone and skin removed Chicken Leg
16 oz Baby Portobello Mushrooms (Dole) (by CAMELLIA12)
8 large (1" to 1-1/4" dia) Radishes
1 serving Red Bell Pepper (one medium pepper)
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
0.5 head, medium (about 5-3/4" dia Cabbage, fresh
1.5 cup Leeks
3 clove Garlic
1 medium (2-1/2" dia) Onions, raw

Here is how you make Crockpot Chicken Vegetable Stew:

Remove skin from six chicken legs. Place legs in bottom of crock pot. Cover with two cans (3-1/2 cups) Del Monte Diced Tomatoes with Sea Salt and 1 can water. Add garlic (and any other seasonings as desired.) Cook for one hour at 350. Add mushrooms, whole. Cook for one hour. Add leeks cut into thin rings and rinsed/cleaned and bell peppers cut into large pieces. Add radishes, sliced. Let cook for 1-2 hours. Add chopped onion, and 1/2 head cabbage, sliced 1/2” thick. Let cook for 2-3 hours. Remove bones and gristle. Serve.Serving Size: 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user BKWDAYTON.

The nutritional information for Crockpot Chicken Vegetable Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 159.5

• Total Fat: 3.3 g
• Cholesterol: 62.4 mg
• Sodium: 180.6 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.4 g
• Protein: 19.4 g