Slow Cooker

Chicken Beer Stew and Squash Chips is for Dinner.

Chicken Beer Stew and Squash Chips takes 30 minutes to prepare.

Chicken Beer Stew and Squash Chips takes 60 minutes to cook.

Chicken Beer Stew and Squash Chips makes 8 servings.

The ingredients for Chicken Beer Stew and Squash Chips are:

1.5 tbsp Olive Oil
2 cup Bell peppers (Green, Red, Yellow, Orange)
1.25 cup, chopped Onions, raw
4 tsp Garlic
2 tsp Ginger Root
3 tsp Thyme, fresh
2.5 cup, pieces or slices Mushrooms, fresh
0.5 tsp Paprika
2 tsp Pepper, white
1 tsp Sage, ground
2 tsp Salt
2 tbsp Cilantro, dried
16 oz beer ale NEWCASTLE nut brown - 12.2oz (by !RENEE)
16 ounces Chicken Breast (cooked), no skin, roasted
16 oz Kirkland Chicken Stock
2 cup Squash - Yellow and Zucchini
0.5 tbsp Parmesan Cheese, grated

Here is how you make Chicken Beer Stew and Squash Chips:

Thinly slice squash and set aside with olive oil and parmesan cheese. Cut the rest of the ingredients into stew sized pieces. Sear ingredients until translucent, except for chicken, squash, olive oil, parmesan cheese, chicken stock, and beer. Add beer to the seared ingredients and simmer to reduce, about 15 to 20 minutes. Add chicken breast and chicken stock to mix and pressure cook for 20 minutes. Brush squash slices with olive oil and lightly fry, then sprinkle parmesan cheese and brown.Serving Size: 1 cupNumber of Servings: 8Recipe submitted by SparkPeople user IREILAND7.

The nutritional information for Chicken Beer Stew and Squash Chips is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.2

• Total Fat: 4.9 g
• Cholesterol: 35.4 mg
• Sodium: 734.1 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 1.8 g
• Protein: 15.5 g

The dietary needs meet for Chicken Beer Stew and Squash Chips is Low Carb