Creamy Chicken Stew Crock Pot Recipe – 4 Points +

Chilly Fall weather means it’s time to get that crock pot out and start whipping up some yummy Weight Watchers Crock Pot Recipes! A great one that always goes over well is this Creamy Chicken Stew Recipe. Made with juicy chicken thighs and lots of veggies, this tasty fall stew recipe is loaded with tons of flavor, but has just 4 Points + for 1 cup. It does have a few more steps than most chicken crock pot recipes, but the velvety sauce that’s delicately flavored with lemon is oh-so worth the extra effort. Make a big batch and freeze into individual portions for a quick and easy meal on a cold day!

Creamy Chicken Stew Crock Pot Recipe

The perfect low calorie chicken stew recipe for Fall, this tasty dish makes you forget you are a Weight Watcher. The creamy sauce and fresh herbs make this delicious stew a real treat. And at just 4 Points + per cup, it’s a pretty good bargain.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into bite sized chunks
  • 1 pound mushrooms, chopped
  • 1 cup zucchini, chopped
  • 1 1/2 cups frozen green peas, rinsed under cold water to thaw
  • 1 cup carrots, sliced
  • 1/2 cup celery, chopped
  • 1/2 cup shallots, finely chopped
  • 4 cups fat free chicken broth
  • 1/4 cup fat free half and half
  • 1/2 cup water
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup chopped fresh parsley
  • 3 bay leaves
  • 1/2 tsp freshly grated lemon zest
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and 1/4 cup water.
  2. Cover and cook over high heat, stirring often, for about 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes.
  3. Add broth, celery, zucchini, carrots, thyme, rosemary and bay leaves; bring to a boil.
  4. Place chicken in a 5- to 6-quart slow cooker and sprinkle lemon zest on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
  5. Transfer the chicken and vegetables to a bowl; discard bay leaves.
  6. Skim fat and pour the juices into a large saucepan. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
  7. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened.
  8. Add half and half and lemon juice; stir until boiling.
  9. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
  10. Just before serving, stir in peas and parsley.

Preparation time: 30 minute(s)

Cooking time: 4 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 200 calories; 4 g fat; 12 g carbohydrates; 25 g protein; 2 g fiber

Comments

  1. Shay Prendergast says:

    Sounds delicious! I’m loving your whole blog and have pinned a TON of recipes already! I’ll have to bookmark this one though, since you can’t Pin anything w/o a picture, bother. 

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