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ShareSpanish Chicken Stew
Olives give grand flavor to this Spanish-inspired chicken dinner, conveniently made in the slow cooker.
MAKES: 4 servings
CARB GRAMS PER SERVING:
24
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 297
- Protein(gm): 32
- Carbohydrate(gm): 24
- Fat, total(gm): 8
- Cholesterol(mg): 113
- Saturated fat(gm): 2
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 7
- Sodium(mg): 616
- Vegetables(d.e): 1
- Starch(d.e): 1
- Lean Meat(d.e): 4
Diabetic Exchanges
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
- 12 ounces red-skinned potatoes, cut into 1/2-inch wedges
- 1 medium onion, thinly sliced
- 1 teaspoon bottled minced garlic (2 cloves)
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 cup reduced-sodium chicken broth
- 1 medium red sweet pepper, cut into 1/4-inch strips
- 1/3 cup small pimiento-stuffed olives, cut up
- Bread Sticks (optional)
1. In 3-1/2- 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 3-1/2 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. Serve with bread sticks, if desired. Makes 4 servings.
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