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Chicken Mushroom Stew

Chicken Mushroom Stew


6 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons vegetable oil, divided

8 ounces fresh mushrooms, sliced

1 medium onion, diced

3 cups diced zucchini

1 cup diced green pepper

4 garlic cloves, minced

3 medium tomatoes, diced

1 can (6 ounces) tomato paste

3/4 cup water

2 teaspoons each dried thyme, oregano, marjoram, and basil


Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.


Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender.

Yield: 6 servings.


Comments on: "Chicken Mushroom Stew" (1)

  1. it sounds wonderful MJ ;-)have a great day.

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