1 teaspoon olive oil
1 onion, sliced
1 1/2 cups sliced mushrooms
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
1 14 ounce can diced stewed tomatoes
3 cups acorn or butternut squash
4 cloves garlic, minced
2 bay leaves
1/4 teaspoon freshly ground black pepper
1/2 cup chopped roasted red peppers
Heat the oil in a large nonstick skillet over medium high heat. Add the onions, mushrooms and chicken and saute, stirring occasionally, until the onions are translucent and the chicken is lightly browned, about 8 minutes. Combine the chicken mixture and remaining ingredients in the crockpot. Cover and cook on low until the chicken is cooked through and the vegetables are tender, 6 to 8 hours Discard the bay leaves before serving.
Per serving: 291cal, 5.5g fat, 111g sat fat, 6.8g fib
Serves 4. 5 points per serving.
Point Index | Recipe Index | Home