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Chicken Stew

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 2 inch cubes
  • 2 cup frozen corn defrosted
  • 2 large onions chopped
  • 4 cloves garlic chopped
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • 3 large sweet potatoes peeled and cut into 1 inch cubes
  • 2 large carrots chopped
  • 4 cups low sodium chicken broth
  • 1/2 cup chopped cilantro
  • Sea salt and freshly ground black pepper to taste
  • 2 large avocados chopped
  • 1 lime cut into 6 wedges
  • tabasco to taste

Instructions
 

  • In a large slow cooker, add first 12 ingredients (olive oil through pepper) cook on low for 8 hours until chicken is cooked through.
  • Serve stew with avocado, lime wedge and tabasco.

Notes

SERVING SUGGESTION: Warm Buttered Corn Muffins.
VEGETARIAN: Use canned white beans instead of chicken thighs.
GLUTEN FREE: No changes necessary.
NUTRITION: 340 Calories; 16g Fat (38.8% calories from fat); 13g Protein; 43g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 379mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat.
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