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Why You'll Love This hearty slow cooker chicken and kale stew for cozy winter evenings
- Easy to Make: This recipe is perfect for busy weeknights, as it requires minimal prep time and can be left to simmer in the slow cooker all day.
- Nourishing and Delicious: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal for the whole family.
- Customizable: Feel free to add your favorite vegetables, herbs, or spices to make this recipe your own.
- Perfect for Meal Prep: This stew can be made in large batches and refrigerated or frozen for later use, making it a great option for meal prep.
- Slow Cooker Friendly: This recipe is designed to be cooked in a slow cooker, making it easy to prepare and cook while you're busy with other tasks.
- Comforting and Cozy: There's something truly special about a warm, comforting bowl of stew on a cold winter evening – it's the perfect way to unwind and relax after a long day.
- Make-Ahead Friendly: This stew can be prepared up to 2 days in advance, making it a great option for busy households.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep and future meals.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, carrots, potatoes, onions, garlic, and chicken broth. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides protein and flavor, while the kale adds a burst of nutrients and freshness. The carrots and potatoes add natural sweetness and creamy texture, while the onions and garlic add depth and aroma. Finally, the chicken broth brings everything together, adding moisture and flavor to the stew. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make hearty slow cooker chicken and kale stew for cozy winter evenings
Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the kale into smaller pieces. Season the chicken with salt, pepper, and your favorite herbs.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken until browned on all sides, then transfer it to the slow cooker.
Add the chopped onions, carrots, and potatoes to the skillet and cook until they're tender and lightly browned. Add the minced garlic and cook for an additional minute.
Add the chicken broth, chopped kale, and browned chicken to the slow cooker. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt, pepper, and your favorite herbs. Serve hot, garnished with fresh herbs and crusty bread on the side.
Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, adding more broth if needed.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the chicken until it's tender and cooked through, but avoid overcooking it, as it can become dry and tough.
Add the aromatics, such as garlic and onions, towards the end of cooking time, as they can become bitter if cooked for too long.
Feel free to experiment with different spices and herbs to find the perfect flavor combination for your stew.
Choose boneless, skinless chicken breast or thighs for the best results, as they're easier to cook and more tender.
Browning the chicken and aromatics adds depth and flavor to the stew, so don't skip this step.
Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the stew to thicken.
Serve the stew with crusty bread on the side, as this helps to soak up the flavorful broth.
Common Mistakes to Avoid
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Overcooking the Chicken: Overcooking the chicken can make it dry and tough, so make sure to cook it until it's tender and cooked through.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat.
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Not Browning the Chicken: Not browning the chicken can result in a lack of flavor and texture, so make sure to brown it before adding it to the stew.
Fix: Brown the chicken in a skillet before adding it to the slow cooker, as this adds depth and flavor to the stew.
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Not Adding Aromatics: Not adding aromatics, such as onions and garlic, can result in a lack of flavor, so make sure to add them to the stew.
Fix: Add the aromatics towards the end of cooking time, as they can become bitter if cooked for too long.
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Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture, so make sure to let it rest before serving.
Fix: Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the stew to thicken.
Variations & Substitutions
Replace the chicken with roasted vegetables, such as eggplant, zucchini, and red bell peppers, and add more broth for a hearty and flavorful stew.
Replace the chicken broth with a dairy-free alternative, such as vegetable broth or coconut milk, and omit any dairy products for a dairy-free stew.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat and flavor.
Add Kalamata olives, artichoke hearts, and feta cheese to the stew for a Mediterranean-inspired flavor profile.
Add curry powder, garam masala, and coconut milk to the stew for an Indian-inspired flavor profile.
Add diced tomatoes, black beans, and cumin to the stew for a Mexican-inspired flavor profile.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you need to store it for longer, refrigerate or freeze it.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding more broth if needed.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding more broth if needed.
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 freeze this stew?
Yes! You can freeze this stew for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding more broth if needed.
What type of chicken is best for this recipe?
You can use either boneless, skinless chicken breast or thighs for this recipe. Both work well, but the thighs will add more flavor and moisture to the stew.
Can I add other vegetables to this stew?
Yes! Feel free to add your favorite vegetables to this stew. Some options include diced bell peppers, sliced mushrooms, and chopped zucchini.
Is this stew spicy?
No, this stew is not spicy. However, you can add diced jalapenos or red pepper flakes to give it an extra kick of heat if you prefer.
Can I make this stew in a Dutch oven?
Yes! You can make this stew in a Dutch oven on the stovetop or in the oven. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the broth and simmer until the stew is cooked through.
Can I serve this stew with crusty bread?
Yes! Serving this stew with crusty bread is a great idea. The bread will help to soak up the flavorful broth and add texture to the meal.
Is this stew gluten-free?
Yes! This stew is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free chicken broth and check the ingredients of any store-bought spices or seasonings.
hearty slow cooker chicken and kale stew for cozy winter evenings
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrot, and celery. Mince the garlic. Cut the chicken into 1-inch pieces. Remove the stems from the kale and chop the leaves.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Step 3: Add the garlic, carrot, and celery. Add the minced garlic, chopped carrot, and chopped celery to the slow cooker. Cook for an additional 2 minutes, until the vegetables are tender.
- Step 4: Add the chicken, diced tomatoes, and chicken broth. Add the chicken, diced tomatoes, and chicken broth to the slow cooker. Stir to combine.
- Step 5: Add the thyme, salt, and pepper. Add the dried thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Add the kale. Stir in the chopped kale and continue to cook for an additional 30 minutes, until the kale is tender.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- You can also make this recipe on the stovetop or in the oven. Adjust the cooking time and temperature accordingly.
- If using frozen kale, thaw it first and squeeze out as much water as possible before adding it to the stew.
- You can customize the recipe to your taste by adding other vegetables, such as potatoes or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the stew gently over low heat, adding more chicken broth if needed.
- This recipe makes 4-6 servings. You can easily double or triple the recipe if needed.
- For a creamier stew, you can add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
