5 Hour Chicken Stew (low fat)

Julie Bullard, via email

3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
2 stalks celery (peeled and diced bite size)
3 raw chicken breast halves without skin, (diced bite size)

Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001.

Post a comment
To comment on this article you must be logged in. Not a member?


No comments have been posted. Be the first!


Forgot password?