Arabian Chicken Vegetable Stew


Arabian Chicken Vegetable Stew

Add some tangy zesty Middle Eastern flavors to your kitchen table with this Arabian Chicken Vegetable Stew recipe, one of the healthiest slow cooker recipes around. Chicken and eggplant help give this stew its unique flavor.


Makes 20 cups.

Cooking MethodSlow Cooker


  • 3 1/2 cups tomato juice
  • 1 pound lean chicken meat, cooked and cut up
  • 2 small raw potatoes, diced with the skins still on
  • 1 medium eggplant, peeled and cut
  • 1 large onion, diced
  • 6 stalks celery, diced with tops included
  • 28 ounces green beans, drained
  • 3/4 pound fresh mushrooms, sliced
  • 1 tablespoon oregano
  • Garlic, to taste
  • Onion powder, to taste
  • Reduced fat Parmesan cheese, grated


  1. Place tomato juice, chicken, potatoes, eggplant, onion, celery, green beans, mushrooms, oregano, garlic and onion powder in a slow cooker.
  2. Cover and cook for about 8 to 10 hours on medium.
  3. Serve with cheese.

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