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CREAMY MUSHROOM AND CHICKEN STEW CROCK POT RECIPE
A deliciously healthy and easy slow cooker recipe that tastes great and has a nice sized serving. It’s a great low calorie dinner idea that’s filling and flavorful.
4
from 1 vote
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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
kcal
Ingredients
1x
2x
3x
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
Calories:
278
kcal
(14%)
Carbohydrates:
24.2
g
(8%)
Protein:
32
g
(64%)
Fat:
4.2
g
(6%)
Saturated Fat:
0.3
g
(2%)
Cholesterol:
79
mg
(26%)
Sodium:
1415
mg
(62%)
Potassium:
990
mg
(28%)
Fiber:
3.3
g
(14%)
Sugar:
8.6
g
(10%)
Calcium:
100
mg
(10%)
Iron:
1.6
mg
(9%)
Cooking Method:
Slow Cooker Recipes
Main Ingredient:
Chicken Recipes
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