Best 3 Easy Low Carb Chicken And Mushroom Stew Recipes
Calling all low-carb enthusiasts and chicken and mushroom lovers! This easy low-carb chicken and mushroom stew is a hearty and flavorful dish that will satisfy your taste buds without compromising your dietary goals. This delicious stew is bursting with umami-rich flavors from the combination of tender chicken, succulent mushrooms, and a rich, savory broth. It's a versatile dish that can be easily customized to suit your preferences, with variations for a creamy, cheesy, or spicy stew. Whether you're looking for a comforting weeknight meal or an impressive dish for a special occasion, this low-carb chicken and mushroom stew is sure to be a hit.
Let's cook with our recipes!
EASY LOW CARB CHICKEN AND MUSHROOM STEW
We love a hearty soup on a cold day and this one has so much great flavor. The chicken thigh meat is so moist and the peas add a pop of sweetness. It's so good, we could probably eat the whole pot by ourselves!
Provided by Elaine Douglas
Categories Other Main Dishes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
- 2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
- 3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
- 4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
- 5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
- 6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.
SLOW COOKER CHICKEN AND MUSHROOM STEW
This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.
Provided by Al G
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
- Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
- Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g
LOW-CARB CHICKEN AND MUSHROOM SOUP
Delicious restaurant quality soup for those on the ketogenic/low carb diet.
Provided by KS Cowgirl
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
- Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g
Tips:
- Use a variety of mushrooms. This will give your stew a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
- Brown the chicken and mushrooms before adding them to the stew. This will help to develop their flavor and prevent them from becoming tough.
- Use a good quality low-carb broth. This will make a big difference in the flavor of your stew.
- Add plenty of vegetables. This will help to make your stew more nutritious and filling.
- Season the stew to taste. Use salt, pepper, and other spices to create a flavor that you enjoy.
- Serve the stew with a side of cauliflower rice or mashed cauliflower. This will help to keep the carb count low.
Conclusion:
Low-carb chicken and mushroom stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken and vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying stew that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
