Low-Calorie Crockpot Chicken Stew (Printer-Friendly Version)
A flavorful low-calorie stew combining chicken breast and fresh vegetables with herbs for a nourishing meal.
# What You'll Need:
→ Protein
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 -
4 cups low-sodium chicken broth
10 -
1 tbsp chicken bouillon
11 -
1 tsp dried thyme
12 -
½ tsp dried basil
13 -
½ tsp salt
14 -
¼ tsp black pepper
15 -
½ lemon, juiced (optional)
# Steps to Follow:
01 -
Dice the chicken breast, potatoes, carrot, celery, onion, and zucchini as specified. Mince the garlic.
02 -
Place the cubed chicken breast at the bottom of the crockpot, followed by potatoes, carrots, celery, and onion. Reserve green beans and zucchini for later.
03 -
Sprinkle dried thyme, basil, salt, and black pepper over the layered ingredients. Add minced garlic and chicken bouillon, then pour in chicken broth ensuring all ingredients are submerged.
04 -
Set crockpot to low for 6 to 7 hours or high for 3 to 4 hours. Stir gently occasionally to promote even cooking.
05 -
About 30 minutes before cooking completes, stir in chopped green beans and diced zucchini to preserve texture and color.
06 -
Once vegetables are tender and chicken is cooked through, adjust seasoning if necessary and optionally squeeze lemon juice before serving. Ladle into bowls and serve hot.
# Additional Tips:
01 -
Searing cubed chicken before cooking enhances flavor and texture. Using low-sodium chicken broth controls salt levels. Adding lemon juice at the end preserves brightness.
02 -
Layering denser vegetables near the bottom ensures even cooking.