Chicken and Vegetable Stew Recipe

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Chicken and Vegetable Stew
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Ingredients:

Directions:

  1. Cut partially defrosted chicken thighs in to bite sized chunks.
  2. Place all ingredients in a crockpot and cook on low for about 8 hours, or high for 4 hours.
  3. I used Goya's Sazon seasoning and added some Bijol seasoning and more coriander.
  4. Season to your taste and add or subtract salt and pepper amounts.
  5. This is a good hearty soup to serve with crusty bread. I cut the vegetables a little larger to make it more like a stew than a soup. Add more broth if you want a soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157 Kcal (657 kJ)
Calories from fat 0.15 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 583.87mg 24%
Potassium 1109.62mg 24%
Total Carbs 34.98g 12%
Sugars 6.73g 27%
Dietary Fiber 6.38g 26%
Protein 4.66g 9%
Vitamin C 66.2mg 110%
Vitamin A 0.5mg 17%
Iron 7.9mg 44%
Calcium 61.4mg 6%
Amount Per 100 g
Calories 38.63 Kcal (162 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 143.67mg 24%
Potassium 273.04mg 24%
Total Carbs 8.61g 12%
Sugars 1.66g 27%
Dietary Fiber 1.57g 26%
Protein 1.15g 9%
Vitamin C 16.3mg 110%
Vitamin A 0.1mg 17%
Iron 2mg 44%
Calcium 15.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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