Slow Cooker Irish Chicken Stew

Lean chicken breast gently simmered with baby potatoes, green cabbage, celery, and navy beans in a fragrant rosemary broth.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 6
• Cuisine: Irish
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Protein
• Low-Fat
• Low-Calorie

Tags

• slow cooker
• one-pot
• comfort food
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1.5 pound baby yellow potatoes (halved)
• 4 cup green cabbage (chopped)
• 4 cup celery (sliced)
• 1 can navy beans (rinsed and drained)
• 3 cup vegetable broth (low-sodium)
• 1 tablespoon fresh rosemary (finely minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Place baby yellow potatoes, chopped green cabbage, sliced celery, and rinsed navy beans into the bottom of a 6-quart slow cooker.
2. Layer the diced chicken breast over the vegetables. Sprinkle evenly with fresh rosemary, dried thyme, salt, and black pepper.
3. Pour the vegetable broth over all ingredients.
4. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until potatoes are tender and chicken reaches an internal temperature of 165°F.
5. Stir gently to combine the broth and vegetables before ladling into wide soup bowls.

Notes

Using lean chicken breast keeps the saturated fat and cholesterol well below your dietary limits while slow simmering keeps the meat tender.

Nutrition (per serving)

• Calories: 340
• Protein: 33 g
• Carbohydrates: 44 g
• Fat: 3.5 g
• Fiber: 9.2 g
• Sodium: 340 mg
• Saturated Fat: 0.8 g
• Sugar: 3.1 g
• Cholesterol: 65 mg