By popular demand, I’ve been doing my best to create some easy and healthy dinners. Chicken is a staple in our house, but if you’re vegetarian, you could easily replace the chicken for tofu in this recipe (and chicken stock for vegetable stock). You can tailor this recipe to be mild or spicy, depending on the type of salsa you use. This recipe is also gluten free, and dairy free. Its mild enough, so it should be a hit with the kids too.
Easy Chicken Stew
Makes 6 servings (just over 6 cups)
4 x 4 oz chicken breasts, chopped into chunks (stove top method) , left whole (slow cooker method) *could also use rotisserie chicken breasts
1/2 medium cauliflower, chopped into smaller florets
1 cup frozen corn
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup jarred salsa (mild or hot, whatever your preference)
1 tsp cumin
1 tsp chili powder
2 1/2 cups low sodium chicken stock
Garnish: fresh chopped parsley
Stove Top Method: Spray a large pot with cooking spray. Place raw chicken chunks in and cook on all sides until slightly browned. Remove and set aside. Bring cauliflower, onion, carrot, corn, garlic. Sautee until it begins to soften. Add in cumin, chili powder and stir. Add in chicken stock and salsa and stir to combine. Add back in chicken and simmer for around 15 minutes until chicken is cooked and cauliflower is fork tender. Spoon into bowls and top with fresh chopped parsley.
Slow Cooker Method: Place cauliflower, corn, carrot, celery, garlic and onion in slow cooker. Stir in salsa, place chicken on top and add broth. Cook on HIGH for 3-4 hours, or LOW for 4-5 hours. Shred chicken with 2 forks, place in bowls and garnish with fresh chopped parsley.
Nutrition (per 1 cup) Calories: 151 Fat: 2.5 g Carbs: 13 g Sugars: 1 g Fiber: 3 g Sodium: 316 mg Protein: 20 g