Chicken Vegetable Stew

Ingredients

• 4 oz reduced fat sour creamNutrition
• 1 1/2 tsps leaves basilNutrition
• 2 tsps pepperNutrition
• 4 tbsps rosemary (sprigs)Nutrition
• 3/4 cup salsaNutrition
• 2 1/2 lbs chicken breastNutrition
• 1 cube chicken stockNutrition
• 5 stalks medium celery, choppedNutrition
• 5 medium mushrooms, choppedNutrition
• 1 medium onion, choppedNutrition
• 2 large whole tomatoesNutrition
• 8 oz kalamata olivesNutrition
• 1 bunch broccoli, choppedNutrition
• 1/4 cup garlic, choppedNutrition
• 1 cup chopped red pepperNutrition
• 5 cups waterNutrition
• 10 oz baby carrots, choppedNutrition
• 6 oz green chiliesNutrition

Directions

1. 1Put frozen chicken breasts and strips into a crockpot, together with all the ingredients, except for the broccoli and tomatoes and set on high for 4 hours.
2. 2Add tomatoes and broccoli, and set on medium for 5 hours. When done, roughly shred the chicken into chunks with large serving forks.
3. 3You could easily add or subtract vegetables to your likings, watercress nuts would add a nice touch, as well.
4. 4Note: you can defrost and chop the chicken ahead of time, if you prefer. Also you can add Italian seasoning or any one you prefer.

Nutrition per serving

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