Are you looking for a healthy, easy to make recipe for your family? Do you like making recipes with lots of fresh ingredients? This chicken mushroom stew recipe is just for you!
I love my crockpot! It’s so easy to put all the ingredients in the crockpot in the morning/afternoon, and then in the evening, dinner is ready! You can read more about using a crock pot in my post, Heart Healthy Slow Cooker Tips and Tricks.
This chicken mushroom stew recipe was originally from the Taste of Home magazine, but I changed it a little to meet our dietary needs.
I originally decided to try this recipe because we needed something to do with all of the zucchini from our garden. After all, you can only eat so much zucchini bread! This chicken mushroom stew recipe uses 3 cups diced zucchini, so that helped make a dent in our crop. It uses other fresh vegetables too, so it’s a nice way to use what you grow in your garden.
This chicken mushroom stew recipe needs 12 ingredients. They’re all ingredients that are easy to find. We buy boneless, skinless chicken breasts at Costco, so I always have those on hand. When we had this recipe, we weren’t growing anything in our garden, so I had to purchase all of the vegetables. I always plan my meals based on what’s on sale though, so the zucchini and onions were on sale. The spices are staples I always have around.Are you looking for a healthy, easy to make recipe for your family? Do you like making recipes with lots of fresh ingredients? This chicken mushroom stew recipe is just for you!Click To Tweet
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I like to cut all of my ingredients ahead of time, so that when it’s time to use them in the recipe, they’re all ready to go. Since the recipe calls for vegetables and chicken, I cut the vegetables first. That way they’re not contaminated by the raw meat.
When I slice the mushrooms, I cut off the stem first. Then, I cut off any bad part, and then slice the rest.
The diced onion is pretty simple to cut. I just cut the onion in slices. Then, I lay those flat down on the cutting board and slice them again. Then I just rock the knife back and forth over the onion slices and they cut up into these nice diced pieces.
For the zucchini, I cut off the ends. Then, I slice it lengthwise to end up with 4 long slices. I keep the zucchini held together while slicing. Then, I just cut across the zucchini, and it ends up in these nice diced pieces.
Last, I cut the chicken breasts into cubes. As you can see, there’s plenty of chicken in this recipe.
This garlic press is so nice for making minced garlic. You just put the piece of the clove in it, without having to peel it first. When you press it down, all of the garlic comes out the end for you to use. The peel stays inside. So, all you have to do is scrape off the garlic and add it to your recipe. Then, open it up and dump out the peel. So easy, and you don’t end up with hands that smell like garlic all day!
You brown the chicken in only 1 tbsp. of oil. Since you don’t use much oil, you don’t end up with anything to drain off once it’s cooked. I check to see if it’s cooked by cutting one piece in half and making sure it’s not pink anymore.
Once the chicken is cooked, you put it in the crockpot.
In the same skillet, saute the mushrooms, onion, zucchini and garlic until crisp-tender. It’s great being able to use the same pan. That means less dishes! By the way, this smells delicious while it’s cooking!
Once the vegetables are done, add them to the crockpot.
I don’t cut the tomatoes up ahead of time because I want to be able to use all of the juices in the stew. Of course, I use a different cutting board for this, since the other one was used at the end for the raw meat.
Add the tomatoes, tomato paste, water and seasonings. Then it’s ready for you to cover and cook on low for 4 hours.
Here it is 4 hours later, and ready to eat! You can see how nicely all of the ingredients combined. The flavors come together really nice to make a delicious stew.
We have our chicken mushroom stew recipe over brown rice because it’s a heart healthy rice. Since I cut everything small, you can see that everyone will get plenty of each ingredient on their plate.
That night, we had our chicken mushroom stew recipe with broccoli. (Here’s a link to that broccoli recipe.) We also usually have it with bread, either torta rolls or Hawaiian rolls.
This meal makes enough for 2 nights, so the next night all we have to do is heat it up in the microwave. Everyone scoops out how much they want on their plate and we heat each plate up for about 2 minutes. In just about 10 minutes, dinner is ready the second night! Nice and easy!
A healthy and easy dinner made in the crock pot. Just saute the meat and vegetables. Then, put all of the ingredients in, and a few hours later, dinner is ready!
- 6 boneless skinless chicken breast halves
- 2 tbsp cooking oil, divided
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cups diced zucchini
- 4 garlic cloves, minced
- 3 medium tomatoes, diced
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 1 tsp, each dried thyme, oregano, and basil
Cut chicken into 1 - in. cubes; brown in 1 tbsp. oil in a large skillet.
Transfer to a slow cooker.
In the same skillet, saute the mushrooms, onion, zucchini, and garlic in remaining oil until crisp - tender.
Place in a slow cooker.
Add tomatoes, tomato paste, water and seasonings.
Cover and cook on low for 4 hours or until the vegetables are tender.
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Here are some of the kitchen supplies I used to help me make the recipe:
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