Slow Cooker Market Stew with Summer Vegetables
Throw your summer vegetables into the slow cooker and go outside to catch some rays—when you get home a delicious meal will be waiting for you.
Ingredients
- 1 lb yellow onions, trimmed and cut into narrow wedges
- 1 jar tomato-basil pasta sauce
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 Tbs dried oregano
- 1 1/2 lbs assorted bell peppers, trimmed, seeded, and cubed
- 1 cup fresh corn kernels
- 1 lb zucchini, sliced
- 1/2 lb boneless, skinless chicken breasts, diced (optional)
- 1/4 cup minced parsley (optional)
Directions
- In a 5- or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, bell peppers, corn, and zucchini. Add chicken, if desired.
- Stir the ingredients until mixed well and coated in sauce.
- Cover slow cooker with lid and turn to low setting for 5 to 7 hours, or until tender.
- If desired, add parsley just before serving.
Nutrition Facts
Calories 128
Calories from Fat 17 (13%)
(3%)Total Fat 2g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(6%)Cholesterol 18mg
(12%)Sodium 299mg
(20%)Potassium 712mg
Total Carbohydrate 20g
(17%)Dietary Fiber 4g
Sugars 9g
Sugar Alcohols 0g
(20%)Protein 10g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.