Dice chicken and fry in pan with olive oil until golden. Add onion, celery and carrot and fry until soft. Add pepper, mushroom and spices and chopped tomatoes and stir. Mix in the stock, bring to the boil and season. Transfer all ingredients to crockpot, cover and cook for 4-7 hours on medium heat.
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 4|
|Calories from Fat: 453 (58%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 210.6mg||65 %|
|Sodium 429.5mg||15 %|
|Potassium 1337.7mg||35 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 17.8g|
|Protein 58.3g||83 %|
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Calories per serving: 782
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