Slow Cooker Cajun Chicken Stew
This stew has it all. It's low-fat comfort food with veggies and a little kick of spice. Reduce cooking time if chicken is thawed. For long work days, frozen chicken breasts will not overcook. Adjust bouillon cubes for your level of salt. I recommend using prepared frozen peppers and onions to save time, but fresh works also.
This stew has it all. It's low-fat comfort food with veggies and a little kick of spice. Reduce cooking time if chicken is thawed. For long work days, frozen chicken breasts will not overcook. Adjust bouillon cubes for your level of salt. I recommend using prepared frozen peppers and onions to save time, but fresh works also.
- 1/2 cup water
- 2 teaspoons minced garlic
- 3 cubes chicken bouillon
- 3 boneless chicken breasts frozen
- 10 small red or gold potatoes halved
- 1 cup baby carrots pre washed
- 1 can cream of chicken soup low fat or healthy
- 1 can cream of mushroom low fat or healthy
- 1/2 cup finely chopped onions frozen
- 1/2 red pepper cut into strips
- 2 teaspoons cajun blend seasoning
- 1/2 package smoked turkey sausage sliced
- Carbohydrate 13.3209358495206 g
- Cholesterol 72.1856666666667 mg
- Fat 8.0412258046844 g
- Fiber 1.48077048104835 g
- Protein 30.067745405161 g
- Saturated Fat 1.97198646937495 g
- Serving Size 1 1 Serving (288g)
- Sodium 847.307060101061 mg
- Sugar 11.8401653684722 g
- Trans Fat 2.03220072851701 g
- Calories 252 calories
Step-by-step
- Place frozen chicken breasts in bottom of slow cooker.
- Cover chicken with sliced sausage.
- Sprinkle onions, peppers, potatoes and carrots over chicken and sausage.
- Dissolve 3 bouillon cubes in 1/2 cup of boiling water.
- In medium bowl, mix both cans of soup with bouillon mixture.
- Add garlic and cajun seasoning to mixture.
- Pour mixture over contents of slow cooker.
- Cook on low for 8 hours,
Thick liquids bubble gently around tender poultry while aromatic spices release into the moisture overhead. Arranging the ingredients properly inside the slow cooker ensures even heat distribution during long cooking cycles. Frozen poultry requires the full eight-hour timeframe at a low temperature setting to thaw safely and break down completely.
Thermal Physics of Slow Cooking
Dense vegetables like potatoes and carrots require placement near the heating elements or direct contact with the cooking liquid to soften properly. When bouillon cubes are dissolved in boiling water before mixing with canned soups, the starch molecules hydrate evenly without clumping. Layering meats at the base protects them from scorching while allowing rendered fats to enrich the surrounding broth.Evaluating Doneness
Visual inspections replace thermometers effectively when poultry has simmered for hours until it yields to gentle pressure. Press a fork against the thickest portion of the meat; fibers should separate easily with minimal resistance. Potatoes show readiness when a paring knife slides into the center without encountering a firm core.Dietary Adjustments
Modifying the formula for specific dietary needs is straightforward when swapping base components. Low-sodium bouillon cubes substitute directly for standard cubes to reduce overall salt content without altering liquid ratios. Gluten-free canned cream soups maintain the required velvety texture for the sauce while accommodating restricted diets.
