Chicken Mushroom Stew

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  • Serves: 6
  • Complexity: medium
  • Origin: Soups


  • 6 (1 1/2 lbs.) boneless chicken breast halves
  • 1 tbls, cooking oil, divided
  • 8 oz. fresh mushrooms, sliced
  • 1 medium onion, diced
  • 3 cups zucchini, diced
  • 4 garlic cloves, minced
  • 3 medium tomatoes, diced
  • 1 (6 oz.) can tomato paste
  • 3/4 cup water
  • 2 tsp. salt, optional
  • 1 tsp. dried thyme
  • 1 tsp. oregano
  • 1 tsp. marjoram
  • 1 tsp. basil


  1. Cut chicken into 1-inch cubes; brown in 1 tbls. oil in a large skillet. Transfer to a slow cooker. In the same skillet, sauté 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. Yields 6 servings.

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