4 Smart Points Bacon Apple Chicken Stew

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  • 1 1/2 pounds raw chicken breast, bones ans skin removed
  • 6 slices center-cut bacon or turkey bacon
  • 3 cups peeled and chopped Fuji apples
  • 2 cups carrots cut into 1/2-inch chunks
  • 1 cup onion, coarsely chopped
  • 1 1/2 teaspoon chopped garlic
  • 2 1/2 cups low-sodium and fat-free chicken broth
  • 1 tablespoon cornstarch
  • 2 cups celery coarsely chopped
  • 2 tablespoon cider vinegar
  • 1/4 teaspoon each salt and black pepper
  • 1 teaspoon dried parsley
  • Salt as an optional seasoning


1 . Add broth and cornstarch in a slow cooker, stir until dissolution. Pour vinegar, add parsley and garlic and mix well.
2 . Add chicken to the slow cooker after being seasoned with salt and pepper. Apart from bacon, add the remaining ingredients and stir well.
3 . Cook covered on high for not more than 4 hours or on low for about 8 hours until chicken is well cooked.
4 . Once transferred to a large bowl, shred chicken with two forks.
5 . Combine in the slow cooker the shredded chicken and the stew.
6 . In a skillet, over medium heat or a microwave-safe plate in the microwave, cook bacon until crispy. Refer to the package for cook time. Before serving, sprinkle the crumbled bacon over each serving.

Nutritional information

Servings: 6 | 1/6th of recipe (about 1 1/3 cups)

  • 230 calories
  • 4g total fat
  • 1.5g sat fat
  • 570mg sodium
  • 17.5g carbs
  • 3g fiber
  • 10g sugars
  • 31g protein

PointsPlus:  6 | SmartPoints: 3

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