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Paleo Slow Cooker Chicken Stew - Lunch Version

6 Servings Recipe By

Ingredients

  • 5 cups chunk Chicken, Boneless Breasts
  • 1 cup dice Carrot
  • 1 cup dice Celery
  • 1 1/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 3/4 cups dice Tomato
  • 3 cups peel and dice Yukon Gold Potato
  • 2 cups Chicken Broth/Stock
  • 4 cups Water
  • 1 teaspoon Sage, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 243 Calories
  • 3g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 80mg Cholesterol
  • 442mg Sodium
  • 25g Total Carb
  • 4g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Midwest Modern Momma for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients in slow cooker.
  2. Cook on low for 6-8 hours.
  3. Allow to cool.
  4. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes until heated through.

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