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Why You'll Love This slow cooker chicken and root vegetable stew with winter greens
- Easy to Make: This recipe is perfect for busy weeknights because it's made in a slow cooker, which means you can set it and forget it.
- Nutritious: The stew is packed with protein, fiber, and vitamins from the chicken, root vegetables, and winter greens.
- Customizable: You can add your favorite spices, herbs, or ingredients to make the stew your own.
- Perfect for Meal Prep: The stew is great for meal prep because it can be made in large batches and reheated throughout the week.
- Comforting: The stew is a comforting, warming meal that's perfect for a chilly evening.
- Affordable: The ingredients are affordable and readily available, making it a budget-friendly option.
- Gluten-Free: The stew is gluten-free, making it a great option for those with dietary restrictions.
- Freezer-Friendly: The stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, root vegetables like carrots and potatoes, and winter greens like kale and spinach. The chicken provides protein and flavor, while the root vegetables add natural sweetness and texture. The winter greens add a burst of freshness and nutrients. When selecting these ingredients, look for fresh, organic options whenever possible. You can also substitute the chicken with other proteins like beef or pork, and add other spices or herbs to suit your taste.
How to Make slow cooker chicken and root vegetable stew with winter greens
Chop the onions, carrots, and potatoes into bite-sized pieces. Remove the stems from the kale and spinach, and chop the leaves into smaller pieces.
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.
Add the chopped onions, carrots, and potatoes to the skillet and cook until they're tender, about 10-12 minutes. Add the garlic and cook for an additional minute.
Add the browned chicken, chicken broth, and diced tomatoes to the slow cooker. Stir to combine, then add the cooked vegetables and spices.
Cook the stew on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and the vegetables should be cooked through.
Stir in the chopped kale and spinach during the last 30 minutes of cooking. This will help preserve their nutrients and flavor.
Season the stew with salt, pepper, and any other desired spices. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
Tips for Perfect Results
Using fresh, organic ingredients will result in a more flavorful and nutritious stew.
Cooking the stew for too long can result in overcooked, mushy vegetables. Check the stew regularly to avoid overcooking.
Adding a splash of vinegar or lemon juice can help balance the flavors and add brightness to the stew.
Feel free to experiment with different spices and herbs to find the combination that works best for you.
Using high-starch potatoes like Russet or Idaho will result in a creamier, more tender stew.
Browning the chicken and vegetables will add depth and richness to the stew, so don't skip this step.
Letting the stew rest for 10-15 minutes before serving will allow the flavors to meld together and the stew to thicken.
Serving the stew with crusty bread or over mashed potatoes will help soak up the flavorful broth.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture in the stew.
Fix: Take the time to brown the chicken in a skillet before adding it to the slow cooker.
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Overcooking the Vegetables: Cooking the vegetables for too long can result in a mushy, unappetizing texture.
Fix: Check the stew regularly to avoid overcooking the vegetables.
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Not Using Enough Liquid: Using too little liquid can result in a stew that's too thick and dry.
Fix: Use enough liquid to cover the ingredients and add more as needed to achieve the desired consistency.
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Not Seasoning Enough: Failing to season the stew can result in a lack of flavor.
Fix: Season the stew regularly and taste as you go to ensure the flavors are balanced.
Variations & Substitutions
Replace the chicken with roasted tofu or tempeh, and add more vegetables like mushrooms and bell peppers.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add feta cheese, Kalamata olives, and sun-dried tomatoes to give the stew a Mediterranean twist.
Add curry powder, garam masala, and coconut milk to give the stew an Indian-inspired flavor.
Use low-sodium broth and season with herbs and spices instead of salt to reduce the sodium content.
Use gluten-free broth and be mindful of any gluten-containing ingredients like soy sauce or Worcestershire sauce.
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 to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
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 like peas and carrots. Just thaw them first and pat dry with a paper towel to remove excess moisture.
Can I add other proteins like beef or pork?
Yes, you can add other proteins like beef or pork. Just adjust the cooking time and liquid accordingly to ensure the meat is tender and cooked through.
Can I make this in a Instant Pot?
Yes, you can make this in an Instant Pot. Brown the chicken and cook the vegetables, then add the remaining ingredients and cook on high pressure for 10-15 minutes.
Can I serve this with crusty bread or over mashed potatoes?
Yes, you can serve this with crusty bread or over mashed potatoes. The stew is hearty and filling, and serving it with a side of bread or potatoes will help soak up the flavorful broth.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Thaw them overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this in a slow cooker?
Yes, you can make this in a slow cooker. Brown the chicken and cook the vegetables, then add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Can I use different types of winter greens?
Yes, you can use different types of winter greens like kale, spinach, or collard greens. Just adjust the cooking time and liquid accordingly to ensure the greens are tender and cooked through.
slow cooker chicken and root vegetable stew with winter greens
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter greens (kale, spinach, collard greens)
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and set aside.
- Step 2: Brown the Chicken. Heat a skillet over medium-high heat and add the chicken. Cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Add Aromatics to the Slow Cooker. Add the chopped onion, carrots, potatoes, and minced garlic to the slow cooker. Cook on low for 30 minutes.
- Step 4: Add Chicken and Broth to the Slow Cooker. Add the 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 Winter Greens. Stir in the mixed winter greens and cook for an additional 30 minutes, or until the greens are wilted.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the chicken for beef or pork, or use a combination of proteins.
- Pro tip: Use a variety of winter greens, such as kale, spinach, and collard greens, for a nutritious and flavorful stew.
