Ok so it’s summertime and hot, but I spend all day working in an office that’s generally freezing. I find I can’t wear shorts and tank tops in the summer because the moment I enter a restaurant, movie theater, or other establishment, I’m covered in goosebumps. The point is, sometimes, even when it’s hot outside, you need something warm to eat. This crockpot recipe lends itself to a hectic summer schedule and is truly rather light once I tweaked it to this Meltdown-friendly version. Of course, despite the name, I subbed out the stout beer for more chicken broth.
Slow-Cooker Stout & Chicken Stew http://www.eatingwell.com/recipe/250404/slow-cooker-stout-chicken-stew/
· 2 ½ lbs boneless skinless chicken breasts
· 2 Tbsp olive oil
· 3 pieces turkey bacon, chopped
· 1 lb carrots, in chunks
· 1 8-oz package of mushrooms
· 2 cups chopped onion
· 4 minced garlic cloves
· 1 ½ tsp dried thyme
· 2 2/3 cup low sodium chicken broth
· 2 cups frozen baby peas, thawed
Heat oil in a large skillet over medium-high heat. Cook chicken, in batches if needed, until well browned (2-4 min per side). Move to large slow cooker. Once chicken is done, cook bacon a couple of minutes and scrape up any browned bits from the bottom of the pan. Pour over chicken. Add carrots, mushrooms, onion, garlic, and thyme evenly over the chicken. Pour broth over the top. Cover and cook until chicken falls apart, 4 hours on High or 7-8 on Low. Stir in peas and cook until heated through, 5-10 min. Season with salt and pepper.
This recipe is all protein and veggies and suitable for all plan levels. Base your portion from how much chicken/turkey bacon you use and what your plan suggests for protein servings. Even in the summertime, sometimes you need to feast easy, feast warm, and as always…FEAST ON!!!
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