Description
This light and nutrient-dense summer stew is the perfect way to enjoy fresh seasonal produce without heating up your kitchen. By utilizing a crockpot, the chicken breast stays incredibly tender while the vine-ripened tomatoes and zucchini meld together in a savory, herb-infused broth. It is a healthy, stress-free Mediterranean-inspired dinner that provides a balanced, satisfying meal for the whole family on warm evenings.
Ingredients
1.5 lbs Boneless skinless chicken breast
3 medium Zucchini, sliced into half-moons
4 large Vine-ripened tomatoes, diced
2 tbsp Dried herbal mixture (oregano, basil, and thyme)
0.5 cup Low-sodium vegetable broth
3 cloves Garlic, minced
Instructions
Place the raw chicken breasts at the bottom of the crockpot insert.
Spread the diced tomatoes and minced garlic evenly over the chicken.
Sprinkle the dried herbs across the mixture to coat the ingredients.
Pour the vegetable broth over the vegetables to ensure even moisture.
Add the sliced zucchini on top of the mixture.
Cover and set the crockpot to low heat.
Cook for 4 hours until the chicken is tender and fully cooked through.
Remove the chicken, shred with a fork, and return to the stew to combine before serving.
Notes
You can add the zucchini during the last hour of cooking if you prefer a firmer texture. If the stew is too thin, you can mash a few of the cooked tomato chunks against the side of the pot to thicken the broth naturally. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 240
- Category: Trending
- Method: Slow Cooking
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 7g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
