It’s been pretty cold for Texas lately. We even got a decent amount of snowfall on Christmas! Between the nippy temperatures and the vegetable challenge I mentioned in my Roasted Vegetable Rotini post, I am suddenly very intrigued by soup recipes. I came across this one from Foodie Bride and knew I had to make it. I took a few liberties, mainly because I read the directions incorrectly and because I couldn’t find the thyme in the Lazy Susan. It was still delicious. It’s only around 400 calories, has over 42 grams of protein, and will fill you up with fiber and with warmth.
Recipe: Crock-pot Chicken & Sausage Stew
(Makes 8 servings)
What You Need:
- 2 lbs chicken breast, cut into chunks
- 1 tbsp olive oil
- 14 oz turkey sausage (I used Johnsonville’s Cheddar Turkey Sausage)
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon tomato poaste
- 1 tablespoon oregano
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons flour
- 3 1/2 cups chicken broth
- 4 bay leaves
- 2 15 oz. cans cannellini (white kidney) beans, drained
- 8 oz. fresh baby spinach
What To Do:
1. Heat olive oil in large skillet. Cook chicken chunks, flipping them over until no longer pink. Add garlic cloves, tomato paste, oregano, flour, and red pepper. Toss.
2. Put chicken in the crock-pot and add onions.
3. Pour in chicken broth, bay leaves and beans.
4. Cook on low for 6 hours.
5. When the stew has 30 minutes left, shred chicken chunks and return them to the broth. Add sausage and baby spinach for the last half-hour.
Serve warm with dinner rolls.