Crockpot Vegetable Chicken Barley Stew
Crockpot Jambalaya



Crockpot Vegetable Chicken Barley Stew

1 1/4 lbs of chicken breast, cut into cubes
1 medium size onion, chopped
1 medium bag of frozen mixed vegetables
1 1/4 cups of water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon drued thyme leaves
1/2 teaspoon pepper
2 cans (14 1/4 ounces each) ready-to-serve chicken broth
2 cans (14 1/4 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce
2/3 cup uncooked barley

Mix all ingredients in a large crockpot and cook on low heat for about 6
to 8 hours or until the vegetables and barley are tender. This recipe also
works well when cooked on top of the stove in a large soup pot.



Crockpot Jambalaya

1/4 lb Chicken Breast Halves Without Skin -- cut in 1" cubes
4 oz Low-fat Kielbasa -- cut in 1" slices
1 cup reduced Calorie Spaghetti Sauce
1 1/4 tsp creole Seasoning
2 cups tomatoes or 16 oz canned tomatoes
1 cup chopped onion
2 cups chopped celery
14 oz chicken Broth
1 cup rice

Mix all ingredients except rice in 3 1/2 to 4-quart crockpot. Cover and
cook on low 6-7 hours. Stir in rice. Cover and cook on low 30-45 minutes.

Per Serving (excluding unknown items): 223 Calories; 2g Fat (9.1% calories
from fat); 12g Protein; 32g Carbohydrate; 2g Dietary Fiber; 24mg
Cholesterol 659mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1
Vegetable; 0 Other Carbohydrates



Barry Kimelman
Toronto, Ontario, Canada
email : ,

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