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Why You'll Love This slow cooker chicken and potato stew with kale for winter comfort
- Easy to Make: This recipe requires minimal effort and can be prepared in just 30 minutes.
- Comforting and Delicious: The combination of chicken, potatoes, and kale creates a hearty and flavorful stew that's perfect for a cold winter's night.
- Nutritious: This stew is packed with nutrients from the kale, chicken, and potatoes, making it a great option for a healthy meal.
- Customizable: You can customize this recipe to suit your tastes by adding your favorite spices or ingredients.
- Perfect for Meal Prep: This stew can be made in large batches and refrigerated or frozen for later use, making it perfect for meal prep.
- Slow Cooker Friendly: This recipe is designed for the slow cooker, making it easy to cook while you're busy with other tasks.
- Affordable: This recipe uses affordable ingredients and can be made on a budget.
- Perfect for a Crowd: This stew can be made in large quantities, making it perfect for feeding a crowd.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, diced potatoes, kale, onion, garlic, chicken broth, and diced tomatoes. The chicken provides protein and flavor, while the potatoes add natural sweetness and creamy texture. The kale adds a burst of freshness and nutrients, making this stew a great option for a healthy meal. The onion and garlic add depth of flavor, while the chicken broth and diced tomatoes provide moisture and a rich, tangy flavor. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make slow cooker chicken and potato stew with kale for winter comfort
Chop the onion and garlic, dice the potatoes, and chop the kale. Season the chicken with salt, pepper, and your favorite spices.
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Add the diced potatoes and cook for 5 minutes, until they start to soften.
Add the chicken broth and diced tomatoes to the skillet. Stir to combine and bring to a simmer.
Add the browned chicken, softened onions, garlic, potatoes, chicken broth, and diced tomatoes to the slow cooker. Season with salt, pepper, and your favorite spices.
Cook the stew on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add the chopped kale to the slow cooker and stir to combine.
Serve the stew hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the chicken until it's browned on all sides, but not overcooked. This will help retain moisture and flavor.
Add the chopped kale to the slow cooker about 30 minutes before serving. This will help retain its texture and flavor.
Feel free to experiment with different spices and seasonings to suit your taste preferences.
Choose a slow cooker that's large enough to hold all the ingredients and has a temperature control to ensure even cooking.
Let the stew rest for 10-15 minutes before serving. This will help the flavors meld together and the stew to thicken.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it's browned on all sides, but not overcooked. This will help retain moisture and flavor.
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Not Adding the Kale at the Right Time:
Fix: Add the chopped kale to the slow cooker about 30 minutes before serving. This will help retain its texture and flavor.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This will help the flavors meld together and the stew to thicken.
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Using Low-Quality Ingredients:
Fix: Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some heavy cream or coconut cream to give the stew a rich and creamy texture.
Add some smoked paprika or liquid smoke to give the stew a smoky flavor.
Replace the chicken with some diced tofu or tempeh and use a vegetable broth instead of chicken broth.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it.
The stew can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently over low heat, stirring occasionally.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer over low heat for 30 minutes to 1 hour, or until the stew is hot and the flavors have melded together.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste preferences. Some options include diced carrots, chopped bell peppers, or sliced mushrooms.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. However, if you're using a store-bought chicken broth, make sure to check the ingredients list to ensure that it's gluten-free.
Can I serve this stew as a main course?
Yes, you can serve this stew as a main course. It's hearty and filling, and it's perfect for a cold winter's night. You can serve it with some crusty bread or over mashed potatoes or rice.
How do I reheat the stew?
You can reheat the stew gently over low heat, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, as this can cause the stew to become dry and tough.
slow cooker chicken and potato stew with kale for winter comfort
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 large potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh kale, stems removed and discarded, leaves chopped
Instructions
- Step 1: Prepare the ingredients. Peel and cube the potatoes, chop the onion, mince the garlic, and chop the kale.
- Step 2: Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Cook the onion and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the potatoes, chicken broth, and diced tomatoes. Add the cubed potatoes, chicken broth, and diced tomatoes to the slow cooker. Stir to combine.
- Step 5: Add the chicken and cook. Add the browned chicken to the slow cooker and stir to combine. Cook on low for 6 hours or high for 3 hours.
- Step 6: Add the kale and seasonings. About 30 minutes before serving, add the chopped kale, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with additional kale if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the chicken and onion up to a day in advance. Assemble the stew and cook as directed.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture. Remove the stems and discard before chopping the leaves.
