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Slow Cooker Market Stew with Summer Vegetables: Main Image

Quick Facts

Nutrition Facts

Calories 128
  Calories from Fat 17 (13%)
(3%)Total Fat 2g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(6%)Cholesterol 18mg
(12%)Sodium 299mg
(20%)Potassium 712mg
Total Carbohydrate 20g
(17%)Dietary Fiber 4g
Sugars 9g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Slow Cooker Market Stew with Summer Vegetables

Ingredients

  • 1 lb yellow onions, trimmed and cut into narrow wedges

  • 1 jar tomato-basil pasta sauce

  • 2 cups low-sodium chicken broth (or vegetable broth)

  • 1 Tbs dried oregano

  • 1 1/2 lbs assorted bell peppers, trimmed, seeded, and cubed

  • 1 cup fresh corn kernels

  • 1 lb zucchini, sliced

  • 1/2 lb boneless, skinless chicken breasts, diced (optional)

  • 1/4 cup minced parsley (optional)

Throw your summer vegetables into the slow cooker and go outside to catch some rays—when you get home a delicious meal will be waiting for you.

Directions

  • In a 5- or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, bell peppers, corn, and zucchini. Add chicken, if desired.
  • Stir the ingredients until mixed well and coated in sauce.
  • Cover slow cooker with lid and turn to low setting for 5 to 7 hours, or until tender.
  • If desired, add parsley just before serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.