Weight Watchers Chicken Brunswick Stew Recipes
EASY BRUNSWICK STEW
Steps:
- Heat oil and sauté onion in a dutch oven until soft.
- Add in garlic and stir for 30 seconds.
- Dump in the chicken or turkey, shredded pork, butterbeans/lima beans, sweet corn kernels, broth, diced tomatoes, ketchup, BBQ sauce, hot sauce (if using), salt, and pepper.
- Bring to a boil and then simmer for 35 - 40 minutes, slightly uncovered.
- Adjust seasonings as needed and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 28 g, Protein 16 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 774 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
SNACK GIRL HUNTER SLOW COOKER CHICKEN CACCIATORE STEW RECIPE
An easy healthy and delicious dinner that requires minimal work. Serve this delicious Hunter Slow Cooker Chicken Stew over rice or pasta or with some warm crusty bread on the side.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 7h30m
Number Of Ingredients 11
Steps:
- Ideal slow cooker size: 6-quart
- Place the chicken, mushrooms, bell pepper, onion, carrots, garlic, tomatoes and oregano in the slow cooker.
- Cover and cook on LOW setting for 6 to 8 hours, or until the chicken and vegetables are tender.
- Just before serving, taste and add salt and pepper to taste. (I also stirred in red wine vinegar and fresh chopped parsley at the end.)
Nutrition Facts : ServingSize 2 cups, Calories 333 kcal, Carbohydrate 13 g, Protein 37.7 g, Fat 13.6 g, Fiber 3.9 g
CROCK-POT CHICKEN STEW (3 WW POINTS)
Make and share this Crock-Pot Chicken Stew (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put everything in a large crockpot. Cook on low 8-9 hours.
- Cooks Notes:.
- Keep in mind that this is a stew not a soup. Dont be afraid of big chunks of food. Dont chop your vegetables too small.
Nutrition Facts : Calories 155.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 43.9, Sodium 371, Carbohydrate 16.3, Fiber 2.3, Sugar 2.9, Protein 19.4
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Cuisine CanadianCategory DinnerServings 4Total Time 12 hrs 15 mins
- Put onions, garlic, potatoes, and carrots into a 4-to-6 quart crock-pot. Sprinkle tapioca over vegetables. Place frozen chicken pieces on top of vegetables.
- Pour broth over chicken; add parsley, rosemary, and thyme. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4 hours.
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- Put flour, salt, and ground pepper in plastic zipper bag. Shake to distribute salt and pepper throughout flour. Place half of chicken pieces into bag and shake to coat chicken with flour. Remove coated chicken from bag. Set aside and repeat with the remaining chicken pieces.
- Put half the olive oil into a heavy bottomed skillet. Heat oil over medium high heat. When oil is hot and sizzling, put half the coated chicken into the pan. Brown chicken pieces on all sides, then remove from pan and set aside. Repeat with remaining oil and chicken pieces.
- Place browned chicken pieces on top of vegetables in slow cooker. Layer onions, celery, chopped sage, and bay leaf on top of chicken.
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4.6/5 (33)Total Time 1 hrCategory SoupCalories 273 per serving
- Heat oil over medium heat in a large casserole pan/dutch oven. Add onion and garlic to the pan and sauté until fragrant and soft.
- Add in carrots, celery and potatoes, canned tomatoes, broth, corn, lima beans, worcestershire sauce, parsley, bay leaf, salt, pepper and hot sauce. Bring mixture to a boil, then reduce heat simmer for 30-45 minutes or until potatoes are tender. Stir occasionally. Remove bay leaf and add in shredded chicken, stir to combine and cook an additional 5 minutes or until chicken is heated through. If stew seems too thin, you can mash up some of the potatoes with a fork to create a thicker broth. If the stew is too thick, you can add more chicken broth or water, starting with 1/2 cup.
- Once stew is ready to serve, place in bowls and garnish with fresh parsley. Serve with hot sauce so everyone can add as much or as little spice as they like.
EASY CHICKEN STEW RECIPE BY RECIPEKING - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 45 minsCategory Quick And EasyCalories 97 per serving
- Heat 2 teaspoons of the olive oil in a Dutch oven over medium heat. Add in the chicken and cook, stirring occasionally, until just cooked through, (3 to 5 minutes). Transfer to a plate and set aside.
- Add the remaining 3 teaspoons olive oil to the pot. Add in onion, parsnips, carrots, rosemary, salt and pepper. Cook, stirring often, until vegetables begin to soften, (3 to 5 minutes).
- Add the broth and apples to the pot. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, (8 to 10 minutes).
WEIGHT WATCHERS CHICKEN BRUNSWICK STEW
From simple-nourished-living.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 268 per serving
- In a medium bowl, combine the flour and cayenne pepper. Add the chicken and toss to coat it with the flour mixture.
- Place the bacon in a large saucepan set over medium heat. Cook until crisp. Remove the bacon and drain it on paper towels and set it aside. Add the chicken to the saucepan and cook, stirring occasionally, until it is lightly browned 4 to 6 minutes. Transfer the chicken to a plate.
- Add the celery, onion and bell pepper to the saucepan and cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Stir in the tomatoes and broth, scraping up any flour and other brown bits that have stuck to the bottom of the pan.
- Stir in the chicken, mixed vegetables, vinegar, sugar, bay leaf, Worcestershire sauce and pepper sauce. Crumble the bacon and stir it in too.
CHICKEN-AND-BRISKET BRUNSWICK STEW RECIPE | SOUTHERN LIVING
From southernliving.com
Category Food, DinnerTotal Time 2 hrs 40 mins
- Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
- Stir together beef soup base and 2 cups water, and add to Dutch oven. stir in chicken and next 9 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
- Uncover and shred chicken into large pieces using 2 forks. stir in brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.
- NOTE: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.
CLASSIC BEEF STEW | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American,Canadian,FrenchCategory Dinner,LunchServings 4Total Time 2 hrs
- Preheat oven to 200°F (93°C). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.
- Reduce heat to medium. Add onions to pan and saute; until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to colour, about 1 minute.
- Pour in beer, tomatoes and 1 cup beef broth; add bay leaf , thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.
- Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.
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