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Why You'll Love This comforting slow cooker chicken and kale stew with root vegetables
- Easy to Make: This recipe is incredibly easy to prepare, with just a few simple steps and minimal hands-on time.
- Nutritious: This stew is packed with nutritious ingredients, including lean chicken, fresh kale, and a variety of root vegetables.
- Customizable: You can easily customize this recipe to suit your tastes and dietary preferences, by adding or substituting different ingredients.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in a slow cooker, with minimal hands-on time.
- Comforting: This stew is the ultimate comfort food, with a rich and flavorful broth, tender chicken, and a variety of delicious vegetables.
- Make-Ahead: This recipe can be made ahead of time, making it perfect for meal prep or special occasions.
- Budget-Friendly: This recipe is very budget-friendly, as it uses affordable ingredients and can be made in large quantities.
- Delicious: This stew is incredibly delicious, with a rich and flavorful broth, tender chicken, and a variety of delicious vegetables.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, fresh kale, root vegetables such as carrots, potatoes, and parsnips, and a variety of aromatics, including onions, garlic, and celery. The chicken provides lean protein, while the kale adds a boost of nutrients and flavor. The root vegetables add natural sweetness and texture, while the aromatics add depth and complexity to the broth. You can also customize this recipe by adding or substituting different ingredients, such as diced bell peppers, sliced mushrooms, or canned diced tomatoes.
How to Make comforting slow cooker chicken and kale stew with root vegetables
Chop the onions, garlic, and celery, and slice the carrots, potatoes, and parsnips. Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onions, garlic, and celery to the skillet and cook until the vegetables are tender, about 5 minutes.
Add the sliced carrots, potatoes, and parsnips to the skillet and cook for an additional 5 minutes, stirring occasionally.
Add the cooked chicken, aromatics, and root vegetables to the slow cooker. Pour in the chicken broth and add the dried thyme and bay leaves. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the chopped kale and continue to cook until the kale is tender.
Tips for Perfect Results
Use fresh kale and root vegetables for the best flavor and texture.
Take the time to brown the chicken before adding it to the slow cooker, as this will add depth and richness to the stew.
Be careful not to overcook the stew, as this can result in tough, dry chicken and mushy vegetables.
Add aromatics such as onions, garlic, and celery to the stew for added depth and complexity.
Season the stew to taste with salt, pepper, and any other desired herbs or spices.
Don't be afraid to experiment with different ingredients and spices to make the stew your own.
Common Mistakes to Avoid
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Overcooking the Chicken: Be careful not to overcook the chicken, as this can result in tough, dry meat.
Fix: Cook the chicken until it reaches an internal temperature of 165°F, then remove it from the heat.
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Not Browning the Chicken: Failing to brown the chicken before adding it to the slow cooker can result in a lack of depth and richness 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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Not Seasoning to Taste: Failing to season the stew to taste can result in a bland, unappetizing dish.
Fix: Season the stew to taste with salt, pepper, and any other desired herbs or spices.
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Not Using Fresh Ingredients: Using old or low-quality ingredients can result in a stew that lacks flavor and texture.
Fix: Use fresh, high-quality ingredients for the best flavor and texture.
Variations & Substitutions
Replace the chicken with additional root vegetables, such as sweet potatoes or parsnips, or add some sautéed mushrooms or tofu for added protein.
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add some diced tomatoes, Italian seasoning, and grated Parmesan cheese to the stew for a hearty, Italian-inspired meal.
Add some diced bell peppers, onions, and jalapenos, along with some cumin and chili powder, for a spicy, Mexican-inspired stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Reheat the stew gently over low heat, stirring occasionally, until warmed through.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat gently over low heat, stirring occasionally, until warmed through.
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 instead of fresh?
Yes, you can use frozen kale instead of fresh. Simply thaw the kale according to package instructions and squeeze out as much water as possible before adding it to the stew.
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 canned diced tomatoes.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and do not add any gluten-containing ingredients.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer over low heat until the stew is heated through.
Can I serve this recipe as a main dish or as a side?
This recipe can be served as either a main dish or as a side, depending on your needs. It's hearty and filling enough to be a main dish, but it's also a great side dish to serve alongside other dishes.
comforting slow cooker chicken and kale stew with root vegetables
Ingredients
- 1 pound 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 chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 cup chicken broth
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the slow cooker. Add the olive oil, chopped onion, and minced garlic to the slow cooker. Cook on high for 30 minutes, or until the onion is translucent.
- Step 2: Add the chicken and vegetables. Add the chicken, carrots, potatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 3: Add the kale and broth. Add the chopped kale, chicken broth, and water to the slow cooker. Stir to combine.
- Step 4: Cook the stew. Cook the stew on low for 6 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 5: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
- Step 6: Store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in the microwave or on the stovetop until hot and steaming.
Recipe Notes
- To make this recipe ahead of time, prepare the stew through step 3, then refrigerate or freeze until ready to cook.
- To make this recipe in a Dutch oven, brown the chicken and cook the vegetables in a little oil, then add the remaining ingredients and simmer until the stew is hot and the chicken is cooked through.
- To make this recipe in a pressure cooker, cook the stew for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- You can also add other vegetables, such as diced bell peppers or sliced mushrooms, to the stew if you like.
