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CREAMY MUSHROOM AND CHICKEN STEW CROCK POT RECIPE
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
4
hours
hrs
Total Time
Total Time
4
hours
hrs
10
minutes
mins
Servings
Servings
4
servings
Calories
Calories
278
Ingredients
▢
1
lb
boneless, skinless chicken breasts
-
(cut into bite-sized pieces)
▢
8
oz
baby Portabella mushrooms
-
(sliced)
▢
1
onion
-
(finely chopped)
▢
½
cup
carrots
-
(cut into matchsticks)
▢
½
cup
fresh or frozen peas
▢
2
stalks of celery
-
(chopped)
▢
2
tbsp
powdered mushroom seasoning mix
▢
2
cups
fat free chicken broth
▢
1
cup
fat free sour cream
-
(at room temp)
▢
3
cloves
garlic
-
(minced)
▢
1
tsp
salt
▢
½
tsp
pepper
Instructions
In a crock pot, combine all ingredients except the sour cream.
Cook on low for 4-6 hrs.
Stir in sour cream, and warm until heated through about 5 minutes. Serve immediately.
Notes
Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Nutrition
Nutrition Facts
CREAMY MUSHROOM AND CHICKEN STEW CROCK POT RECIPE
Amount per Serving
Calories
278
% Daily Value*
Fat
4.2
g
6
%
Saturated Fat
0.3
g
2
%
Cholesterol
79
mg
26
%
Sodium
1415
mg
62
%
Potassium
990
mg
28
%
Carbohydrates
24.2
g
8
%
Fiber
3.3
g
14
%
Sugar
8.6
g
10
%
Protein
32
g
64
%
Calcium
100
mg
10
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.