Ingredients: |
Ingredients: 1 large russet potato (about 14 to 16 oz.)
1 medium brown onion
1 stalk celery
¾ cup peeled baby-cut carrots
1 lb. boneless, skinless chicken thighs
1 (14.5 oz.) can diced and peeled tomatoes in tomato juice, not drained
1 (8.5 oz.) can “no salt added” whole kernel corn
2 (14.5 oz.) cans fat-free reduced-sodium chicken broth (3½ cups broth)
2 T. dairy- and egg-free Dijon mustard
1 tsp. paprika
½ tsp. garlic salt
½ tsp. ground sage
½ tsp. pepper
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Directions: |
Directions:Peel potato and chop into small pieces. Peel and chop onion. Thinly slice celery. Slice carrots into thin rounds. Place prepared potato, onion, celery, and carrots into a 5-quart slow cooker. Trim fat off of chicken and then cut chicken into approximately 1-inch pieces; place on top of vegetables in slow cooker. Pour canned tomatoes and corn, with their liquids, on top of chicken. Pour about 1 cup of chicken broth into a small bowl or measuring cup. Add mustard, paprika, garlic salt, sage, and pepper; mix well. Add this seasoned broth, as well as the remaining broth, to the slow cooker. Cover and cook on low heat setting for 8 hours. Makes 7 servings (about 1-1/3 cups each). |
Personal
Notes: |
Personal
Notes: Here’s a satisfying version of that old favorite – chicken and vegetable – for your slow cooker. If you prefer more of a stew consistency, you can eliminate 1 can of chicken broth.
Reprinted with permission from: “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss.
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This recipe for Soup – Slow Cooker Chicken and Vegetable (GF) is from