I love using my crock pot. Having a slow cooker can help you make a lovely, healthy meal any night of the week. All it takes is a little thought beforehand and a few minutes in the morning before you leave the house (or start working from home). This was a recipe that I thought looked particularly yummy, but the ingredients needed to be changed out before I could make it for my family. I know that they balk at large pieces of mushroom or the texture of artichoke hearts, so I did some substituting and came up with a version that worked well for me.
Since I started with an actual recipe (thanks to Weight Watchers for the inspiration) so the ingredients are much more accurate that I typically offer on my blog. I used “The Force” for this recipe, but vaulted from the actual recipe, so I’ll be kind today and share it with you that way.
- 8 small chicken thighs, skinless and boneless, cut into 2″ cubes
- 1 package Turkey Polska Kielbasa, cut into 2″ chunks
- 1 cup, chopped Onions, raw
- 1/2 cup Chicken broth, canned, low sodium
- 1/2 cup James River Cellars Montpelier Wine – you could use a nice Chardonnay, if you prefer
- 1 cup, cubes, all varieties Squash, winter type, baked, no fat or sugar added in cooking, butternut
- 1 cup, sliced Pepper, raw
- 4 cloves Garlic, raw
- 3 tsp, leaves Spices, oregano, dried
- 1 tbsp Spices, rosemary, dried
- 2T cornstarch, if needed for thickening
In true “not originally mine” style, here are the steps to follow when you make this recipe, using the ingredients I’ve used in my own swap.
- Chop onion and butternut squash into chunks – place on the bottom of a crock pot.
- Collect the thighs and sausage that you’ve already cut into 2″ chunks and layer them on top of the onions/squash
- Layer peppers (in a variety of colors) on top of meats, then top with spices.
- Add broth and wine.
- Cover and cook until chicken is tender and vegetables are cooked through, 4-5 hours on high or 8-10 hours on low.
- If you want to thicken the broth at the end, whisk 2T of cornstarch with some of the cooking liquid (in a separate cup) until there are no lumps, then return it to the pot and allow the broth to thicken.
- Serve over polenta (which my family doesn’t like) or mashed potatoes (which my family *does* like).
I’ve been trying to be better about using a “recipe builder” application (for my iPad) so that I know the actual nutrition analysis of my recipes. I got a FitBit Flex from my husband for Christmas this year, so I’m coupling that with the (free) MyFitnessPal app to get a better handle on my own health. To that end, I’m working to make better choices with regards to the foods that I make. This stew actually makes six servings, with the following nutritional information: Calories 302, Total Fat 14g, Saturated 3.9g, Polyunsat. 2.9g, Monounsat. 5.4g, Cholesterol 80mg, Sodium 903mg, Total Carbs 16g, Dietary Fiber 2.5g, Sugar 2.8g, Protein 25g, Vitamin A 129mcg, Vitamin C 20mg, Calcium 51mg, and Iron 3.3mg.
I hope you’ll consider playing around with this recipe. I really loved it, and had it for the next few meals before it was gone. At only 302 calories, it seemed reasonable and tasty at the same time. Enjoy!