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Why You'll Love This slow cooker chicken and vegetable stew with kale and root veggies
- Easy to Make: This recipe is incredibly simple, with just a few ingredients and minimal prep work required.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: You can easily customize this recipe to suit your tastes and dietary preferences, with plenty of options for substitutions and variations.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in a slow cooker with minimal supervision required.
- Flavorful and Delicious: The combination of chicken, vegetables, and kale creates a rich and savory broth that's bursting with flavor.
- Perfect for Meal Prep: This recipe makes a large batch of stew, perfect for meal prep or freezing for later.
- Comforting and Cozy: This stew is the perfect comfort food, perfect for a chilly evening or a special occasion.
- Easy to Scale: This recipe can be easily scaled up or down to suit your needs, making it perfect for large gatherings or small families.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, root vegetables such as carrots and potatoes, kale, and a flavorful broth made with chicken stock and herbs. The chicken provides lean protein, while the root vegetables add natural sweetness and texture. The kale adds a burst of freshness and nutrition, and the broth brings everything together with its rich and savory flavor. When selecting ingredients, choose fresh and high-quality options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the root vegetables, choose a variety of colors to add visual appeal to the dish. For the kale, choose fresh and curly leaves for the best flavor and texture.
How to Make slow cooker chicken and vegetable stew with kale and root veggies
Chop the chicken, root vegetables, and kale into bite-sized pieces. Peel and dice the carrots and potatoes, and chop the onion and garlic.
Heat a tablespoon of 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.
Add another tablespoon of oil to the skillet and reduce the heat to medium. Add the chopped onion and cook until softened, about 3-4 minutes. Add the chopped garlic and cook for an additional minute.
Add the chicken broth, diced carrots and potatoes, and browned chicken to the slow cooker. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the chopped kale and cook until wilted. Season the stew with salt and pepper to taste.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients, including organic produce and free-range chicken, to ensure the best flavor and nutrition.
Cook the vegetables until they're tender but still crisp, to preserve their texture and flavor.
Add the kale about 30 minutes before serving, so it has time to wilt and absorb the flavors of the stew.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed to bring out the flavors of the ingredients.
Try adding different spices and herbs to the stew, such as paprika or thyme, to give it a unique flavor and aroma.
Cook the stew in bulk and portion it out into individual containers, for a quick and easy meal prep solution.
Freeze the stew in airtight containers or freezer bags, for up to 3 months, and thaw as needed.
Serve the stew with crusty bread, such as baguette or ciabatta, for a satisfying and filling meal.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it's just done, then remove it from the heat to prevent overcooking.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken in a skillet before adding it to the slow cooker, for added flavor and texture.
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Not Seasoning to Taste:
Fix: Season the stew with salt and pepper to taste, and adjust the seasoning as needed to bring out the flavors of the ingredients.
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Not Adding the Kale at the Right Time:
Fix: Add the kale about 30 minutes before serving, so it has time to wilt and absorb the flavors of the stew.
Variations & Substitutions
Replace the chicken with additional vegetables, such as mushrooms or zucchini, and add more broth for a hearty and satisfying vegetarian stew.
Replace the chicken with tofu or tempeh, and use a vegan broth and dairy-free milk to create a delicious and satisfying vegan stew.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat and flavor.
Add feta cheese, kalamata olives, and sun-dried tomatoes to the stew for a Mediterranean twist on this classic recipe.
Add curry powder, garam masala, and coconut milk to the stew for a warm and aromatic Indian-inspired flavor.
Add diced tomatoes, black beans, and chipotle peppers to the stew for a spicy and flavorful Mexican-inspired twist.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours, or refrigerate immediately to keep it fresh for longer.
Store the stew in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, or in the microwave, until warmed through.
Freeze the stew in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen in the microwave or on the stovetop.
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 vegetables?
Yes, you can use frozen vegetables in this recipe. Just thaw them first and pat dry with paper towels to remove excess moisture. Keep in mind that frozen vegetables may affect the texture and flavor of the stew slightly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and avoid adding any gluten-containing ingredients. Be sure to check the labels of your ingredients to ensure they are gluten-free.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your tastes. Some ideas include diced bell peppers, sliced mushrooms, or cooked sausage. Just be sure to adjust the cooking time and seasoning accordingly.
How do I reheat the stew?
To reheat the stew, simply warm it over low heat on the stovetop or in the microwave. You can also reheat it in the oven, covered with foil, at 300°F (150°C) for about 20-30 minutes, or until warmed through.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Simply brown the chicken and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Is this recipe suitable for a crowd?
Yes, this recipe is perfect for a crowd. You can easily double or triple the recipe to feed a larger group. Just be sure to adjust the cooking time and seasoning accordingly.
Can I use chicken breast or thighs?
Yes, you can use either chicken breast or thighs in this recipe. Chicken thighs will result in a more tender and juicy stew, while chicken breast will be slightly leaner and more firm in texture.
slow cooker chicken and vegetable stew with kale and root veggies
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 2 cups chopped kale
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes. Mince the garlic. Chop the kale and remove the stems.
- Step 2: Brown the chicken. Heat the olive oil in a pan over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the pan. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the vegetables and chicken to the slow cooker. Add the chopped carrots, potatoes, browned chicken, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or high for 3 hours.
- Step 6: Add the kale. About 30 minutes before serving, stir in the chopped kale. Continue to cook until the kale is wilted.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with additional thyme if desired.
Recipe Notes
- You can use frozen kale if fresh kale is not available. Just thaw and squeeze out excess water before using.
- If you prefer a thicker stew, you can mash some of the potatoes or add a little cornstarch to the stew.
- You can also add other vegetables like zucchini, bell peppers, or mushrooms to the stew if you like.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
