Although it might look like a stringy mess, it tastes absolutely delicious. The peppers cooked down so they are virtually nonexistent, but the mushrooms give a nice texture change. I’ve found that it ends up tasting even better after it’s been sitting in the fridge overnight – and now I have enough leftovers for the rest of the week.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
3 pounds boneless skinless chicken thighs
1 medium green pepper
3 cups mushrooms
1 ½ cups tomato sauce
½ cup sliced tomatoes
1/3 cup hot wing sauce
3 tablespoons butter
2 teaspoons ranch seasoning
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon red pepper flakes
1 teaspoon oregano
This makes a total of 8 (1-cup) servings of Hearty Crock Pot Chicken Stew. Each serving comes out to be 275.88 Calories, 12.2g Fats, 3.63g Net Carbs, and 34.14g Protein.
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