Crock Pot Apple Chicken Stew Low Fat
Warm up your kitchen and your soul with this comforting Crock Pot Apple Chicken Stew, a low-fat, flavor-packed meal perfect for cozy evenings. This slow-cooker recipe combines tender, shredded chicken with the natural sweetness of apples, hearty sweet potatoes, and a medley of vegetables like carrots, celery, and onions, all simmered in a fragrant, cinnamon-spiced broth. With minimal prep and the option to enhance the flavor by lightly searing the chicken beforehand, this dish is both easy and delicious. Perfect for healthy meal planning, this stew is low in fat, high in nutrients, and wonderfully aromatic. Serve it with a sprinkle of fresh parsley for a vibrant finishing touch. Whether you're meal-prepping for the week or craving a wholesome, one-pot dinner, this crock pot recipe will leave your home smelling incredible and your taste buds satisfied!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 large Apples (such as Honeycrisp or Fuji)
- 3 medium Carrots
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 4 cups Low-sodium chicken broth
- 1 large Sweet potato
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil (optional, for sautéing)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Clean and peel the sweet potato, then cut it into 1-inch cubes. Set aside.
Peel and core the apples, then cut them into bite-sized chunks. Set aside.
Slice the carrots and celery into 1/2-inch pieces. Dice the onion and mince the garlic.
Optional: Heat olive oil in a sauté pan over medium heat. Sear the chicken breasts for 1-2 minutes per side to lock in flavor. This step is optional as chicken can go in raw.
In the bottom of a 6-quart slow cooker, layer the sweet potato, carrots, celery, onion, garlic, and apples.
Place the chicken breasts on top of the vegetable and apple mixture.
Pour the chicken broth over the ingredients, ensuring everything is covered.
Add the bay leaf, dried thyme, cinnamon, salt, and pepper. Stir gently to mix the seasonings.
Cover the crock pot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.
Once the cooking time is complete, remove the bay leaf and shred the chicken directly in the pot using two forks.
Stir the stew to distribute the shredded chicken evenly.
Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 84.4 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3789 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
