Spanish Chicken Stew

Spanish Chicken Stew

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From: Diabetic Living Magazine

Olives give grand flavor to this Spanish-inspired chicken dinner, conveniently made in the slow cooker. Serve with bread sticks, if desired.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds skinless, boneless chicken thighs, cut into 1- ½-inch pieces
  • 12 ounces red potatoes, cut into ½-inch wedges
  • 1 medium onion, thinly sliced
  • 1 teaspoon minced garlic (2 cloves)
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1 medium red bell pepper, cut into ¼-inch strips
  • ⅓ cup pimiento-stuffed olives, chopped
  • 1 cup reduced sodium chicken broth

Preparation

  • Prep

  • Ready In

  1. In 3- ½- or 4-quart slow cooker, combine chicken, potato, onion, garlic, thyme, salt, and black pepper. Add tomatoes and broth.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 297 calories; 8 g fat(2 g sat); 4 g fiber; 24 g carbohydrates; 32 g protein; 23 mcg folate; 113 mg cholesterol; 7 g sugars; 1,532 IU vitamin A; 83 mg vitamin C; 61 mg calcium; 3 mg iron; 683 mg sodium; 751 mg potassium
  • Nutrition Bonus: Vitamin C (138% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1 starch, 3½ lean meat

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