Best 3 Low Cholesterol Tomato Chicken Stew Recipes

Indulge in a delectable culinary journey with our low-cholesterol tomato chicken stew, a symphony of flavors that caters to your health-conscious palate. This stew is not just a meal; it's an experience that tantalizes your taste buds while nourishing your body. Dive into a rich tomato broth brimming with tender chicken, an array of vibrant vegetables, and a symphony of herbs and spices that dance on your tongue. Savor the goodness of carrots, celery, and onions that lend their natural sweetness, while garlic and thyme infuse every bite with an aromatic embrace. But the magic doesn't stop there; our recipe collection offers variations that cater to every taste preference. From a classic tomato chicken stew bursting with traditional flavors to a spicy Mexican-inspired version that packs a flavorful punch, we've got you covered. And for those seeking a lighter option, our slow-cooker tomato chicken stew simmered to perfection with minimal effort will surely delight. So, prepare to embark on a culinary adventure that satisfies your taste buds and keeps your heart healthy.

Let's cook with our recipes!

CHICKEN STEW

Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread.

MOM'S SPICY CHICKEN TOMATO STEW

Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

LOW-FAT CHICKEN STEW

Low-Fat Chicken Stew image

This recipe originated from a certain Italian chef on food network. I have made this stew several times, and it is absolutely delicious!!

Provided by amievv821

Categories Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 stalks celery, diced
1 carrot, peeled, diced
1 small onion, chopped
salt and pepper
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can low sodium chicken broth
1/2 cup fresh basil leaf, minced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1 1/2 lbs chicken breasts, with ribs (2)
1 (15 ounce) can kidney beans, drained (rinsed)

Steps:

Heat the oil in a large heavy bottomed saucepan over medium heat.
Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
Season with salt and pepper, to taste.
Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
Add the chicken breasts.
Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
Transfer the chicken breasts to a cutting board and cool for 5 minutes.
Discard the bay leaf.
Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts.
Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
Season with salt and pepper, to taste.

Tips:

Use lean chicken: Opt for boneless, skinless chicken breasts or thighs to reduce saturated fat.
Choose heart-healthy cooking methods: Baking, poaching, and stewing are all healthier cooking methods that don't require a lot of oil.
Add plenty of vegetables: Vegetables are packed with nutrients and fiber, which can help lower cholesterol.
Use low-sodium ingredients: Canned tomatoes, broth, and seasonings can all be high in sodium. Choose low-sodium or no-salt-added options whenever possible.
Add healthy fats: Olive oil, avocado oil, and nuts are all good sources of monounsaturated and polyunsaturated fats, which can help lower cholesterol.

Conclusion:

This low-cholesterol tomato chicken stew is a delicious and healthy meal that can be enjoyed by people of all ages. It's packed with lean protein, vegetables, and healthy fats, and it's low in saturated fat and cholesterol. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful meal, give this tomato chicken stew a try.