This stick-to-your-ribs stew will fill the house with a warm aroma. It’s perfect to enjoy after a long day or make it the day before and reheat it for a quick dinner the next night. Low carb and an excellent source of vitamin A.

Slow Cooker Chicken Stew Recipe

By kimmy Published: October 31, 2013

  • Yield: 8 Servings
  • Prep: 10 mins
  • Cook: 8 hrs 0 min
  • Ready In: 8 hrs 10 mins

Calories: 214 | Fat: 5g | Fibre: 6g | Carbs:24g | Protein: 18g | WW Points: 5



  1. Place turnip and sweet potatoes into the bottom of a slow cooker.
  2. In a large, nonstick skillet, heat oil over medium-high heat. Sprinkle half each of the oregano, salt and pepper over chicken and brown on both sides. Place in slow cooker. Add onion and garlic to skillet with remaining oregano, salt and pepper; cook, stirring, for 1 minute. Add canned tomatoes and 1/2 cup of water and bring to a boil. Pour into slow cooker.
  3. Cover and cook on low for 8 to 10 hours or on high for 6 to 8 hours or until meat and vegetables are very tender. Stir in peas and cover and cook on high for 15 minutes before serving.