Crock Pot Chicken Stew 3 Ww Points
Warm up with the comforting flavors of Crock Pot Chicken Stew, a healthy, low-calorie meal that's as delicious as it is satisfying at just 3 WW points per serving! Crafted with lean boneless chicken breasts, hearty russet potatoes, and nutrient-rich carrots and celery, this slow-cooked dish is packed with wholesome ingredients. Infused with aromatic herbs like thyme and rosemary and thickened with a light cornstarch slurry, this stew achieves the perfect balance of flavor and richness without excess calories. With minimal prep and the magic of a crock pot, this recipe is perfect for busy weeknights or meal prep, offering a nutritious, filling dinner for the whole family. Serve it with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy this guilt-free comfort food that’s as satisfying as it is simple to make. Keywords: Crock Pot Chicken Stew, 3 WW points, healthy slow cooker recipe, low-calorie stew, Weight Watchers chicken recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 3 cups Carrots, peeled and sliced
- 2 cups Celery, sliced
- 2 medium Russet potatoes, peeled and diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 4 cups Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 whole Bay leaf
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Layer the carrots, celery, potatoes, and onion on top of the chicken.
Sprinkle the minced garlic, thyme, rosemary, salt, and pepper evenly over the vegetables and chicken.
In a medium bowl, whisk together the chicken broth and tomato paste until smooth, then pour the mixture over the ingredients in the crock pot.
Add the bay leaf to the crock pot.
Cover and cook on low heat for 6-7 hours or until the chicken is fully cooked and the vegetables are tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir to combine.
In a small bowl, mix the cornstarch and water until smooth to create a slurry. Stir the slurry into the stew to thicken it slightly.
Cover and cook on high for an additional 15-20 minutes, or until the stew has thickened to your desired consistency.
Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 51.2 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 588 mg | 45% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7388 mg | 157% | |
*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.
