Harvest Chicken Stew

Hearty and protein packed Chicken Harvest Stew with carrots and diced ham

Yes I did just post a recipe for Harvest Beef Stew. I am just so creative with my recipe names!!

This recipe has a very different flavor pallete but reminds me of this Harvest/Autumn time of year that we are ever so slowly moving into at the time of posting this recipe!

I love the thyme and the ham bites that take this chicken and carrots dish to a more interesting place. You can make this recipe on the stove top, in a pressure cooker or in a slow cooker. It also freezes well for batch cooking meals going into the Fall and Winter!

Make sure and use a slotted spoon when serving this stew into the bowl. This keeps the liquids out of the solids which will allow you to fill up and stay full longer. Use this trick for any other brothy soups or stews and focus on the meats and veggies!

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Harvest Chicken Stew

Course: Main Course, Main Dish

Cuisine: American, Pressure Cooker, Slow Cooker, Stove Top

Keyword: Dairy Free

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 205kcal

Author: Steph Wagner

Cost: $2.25 per serving

Slow Cooker or Pressure Cooker meal with shredded chicken, carrots, diced ham and thyme. Hearty and filling for post bariatric surgery patients.

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Ingredients

• .5 cup light Italian dressing
• 1 lb boneless skinless chicken breasts
• 14 oz chicken broth reduced sodium
• .5 can white beans ex: Great Northern
• 4 oz smoked ham diced
• 2 tsp dried thyme
• 1 cup baby carrots

Instructions

Stove Top

• Heat a large stockpot to medium high heat. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Remove and keep warm.
• Add carrots and broth and cook 8 minutes or until carrots are soft. Add chicken back in. Add ham, thyme, and beans. Cook on medium low for 10 minutes or until chicken is done (160F).
• Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.

Slow Cooker

• Heat a skillet on medium high heat. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Move chicken to slow cooker.
• Add carrots, broth, ham, thyme and beans. Cook on low for 6 hours or high for 4 hours.
• Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.

Pressure Cooker

• Select saute mode on the cooker if available. If not, refer to step one for slow cooker. Add Italian dressing. Place chicken in dressing and cook 2-3 minutes per side. Cancel saute mode.
• Add carrots, broth, ham, thyme and beans to the cooker. Secure lid closed and venting valve to sealed. Select manual or high pressure for 5 minutes. Allow to naturally release for 10 minutes and then manually release pressure.
• Using tongs remove chicken and allow to cool slightly. Use shredding tool or two forks to shred chicken and return to stew. **When serving: use a slotted spoon and focus on the meat and veggies without the liquid for a more filling and lasting meal.

Nutrition

Serving: 3oz | Calories: 205kcal | Carbohydrates: 12g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 772mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2977IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg