• September 23, 2011
  • Katlin Owens

Stew Recipe

On a cold night, this chicken and tomato stew is sure to warm your bones. Plus, it refrigerates and freezes well so you can eat it throughout the week.


  • 5 cans Italian stewed tomatoes
  • 4 boneless skinless chicken breasts, trimmed
  • 2 cloves of garlic, minced
  • ¼ teaspoon crushed red pepper (you can add more if you want more heat)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups water
  • 1 cup white rice


Place chicken breasts on bottom of crock pot. Add all five cans of Italian stewed tomatoes, the garlic, crushed red pepper, black pepper and salt.

Turn the crock pot on low and cook for 4-5 hours, stirring occasionally. Shred chicken and place back into crock pot. Add the rice and water and turn your crock pot on high for the final hour of cooking.

Makes six servings.

Nutritional information

  • Calories 293.7
  • Total Fat 1.3 g
  • Cholesterol 36.7 mg
  • Total Carbohydrate 51.1 g
  • Dietary Fiber 3.9 g
  • Protein 21.3 g

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