Slow Cooker Chicken Vegetable Stew

Slow Cooker Chicken Vegetable Stew



  • Cooking spray
  • Two (2) 15 oz cans tomato sauce (use 1 can no salt added to cut down on sodium)
  • 2 tsp. caldo con sabor de pollo
  • 1.5 -2 lbs. boneless, skinless chicken thighs or breasts (if you use breasts, cut into quarters)
  • 1 pound small red-skinned potatoes, quartered (butternut squash is a nice alternative)
  • 2 cups baby carrots
  • 1 lb. fresh kale, well-rinsed
  • 1 cup chopped green bell pepper
  • 2 tbsp. chopped garlic
  • ¼ tsp. black pepper


  1. Spray the inside of a slow cooker with cooking spray.
  2. Stir together tomato sauce and caldo con sabor de pollo in slow cooker.
  3. Add remaining ingredients except the black pepper and stir well enough to cover all ingredients with the tomato sauce mix.
  4. Cover; cook on low eight hours or high four hours until chicken and vegetables are tender.
  5. Sprinkle with black pepper and stir, then serve.

This recipe was submitted by Capital Area YMCA.