Low-Calorie Chicken Vegetable Stew (Ready-to-Print Version)
Tender chicken and vegetables simmered slowly with herbs for a nourishing low-fat meal.
# What You’ll Need:
→ Poultry
01 -
1 lb boneless, skinless chicken breast, cubed
→ Vegetables
02 -
2 medium Yukon Gold potatoes, peeled and diced
03 -
1 large carrot, sliced
04 -
1 cup green beans, chopped
05 -
1 small zucchini, diced
06 -
1 fresh celery stalk, chopped
07 -
1 small onion, diced
08 -
4 cloves garlic, minced
→ Liquids and Seasonings
09 -
1 tablespoon chicken bouillon
10 -
4 cups chicken broth
11 -
1 teaspoon dried thyme
12 -
½ teaspoon dried basil
13 -
½ teaspoon salt
14 -
¼ teaspoon black pepper
15 -
½ lemon, juiced (optional)
# Step-by-Step Guide:
01 -
Dice chicken breast, Yukon Gold potatoes, carrot, celery, onion, and zucchini. Mince garlic. Layer chicken breast in the bottom of the crockpot, then add potatoes, carrots, celery, and onion on top.
02 -
Sprinkle dried thyme, basil, salt, and black pepper over the layered ingredients. Add minced garlic and chicken bouillon. Pour chicken broth over all, ensuring ingredients are submerged.
03 -
Set crockpot to low for 6 to 7 hours or high for 3 to 4 hours. Stir gently occasionally to ensure even cooking.
04 -
Stir in green beans and zucchini about 30 minutes before cooking completes to maintain texture and color.
05 -
Check tenderness of vegetables and chicken. Adjust seasoning to taste. Optionally squeeze in lemon juice before serving. Serve hot.
# Handy Tips:
01 -
Searing cubed chicken before slow cooking enhances flavor and texture.
02 -
Layer denser vegetables at the bottom for optimal cooking.
03 -
Adding lemon juice off heat preserves brightness and acidity.
04 -
Use low-sodium chicken broth to better control seasoning.