Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker chicken and kale stew with root vegetables for healthy dinners
- Easy to Make: This recipe is perfect for busy weeknights, as it can be prepared in just a few minutes and cooked to perfection in the slow cooker.
- Packed with Nutrients: The combination of chicken, kale, and root vegetables provides a boost of protein, vitamins, and minerals that will keep you feeling full and satisfied.
- Customizable: Feel free to add or substitute your favorite vegetables to make the recipe your own.
- Perfect for Meal Prep: This stew is a great candidate for meal prep, as it can be cooked in large batches and reheated throughout the week.
- Delicious and Comforting: The combination of tender chicken, flavorful vegetables, and rich broth is sure to become a new favorite.
- 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.
- Cost-Effective: This recipe uses affordable ingredients and can be made in large batches, making it a great option for families or individuals on a budget.
- Perfect for Any Time of Year: Whether you're looking for a hearty winter stew or a light and refreshing summer meal, this recipe is perfect for any time of year.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, root vegetables such as carrots, potatoes, and onions, and a flavorful broth made with chicken stock and aromatics. When selecting the chicken, I recommend choosing organic and hormone-free options whenever possible. For the kale, look for fresh and crisp leaves with no signs of wilting or browning. The root vegetables can be substituted with your favorite varieties, but I recommend using a combination of carrots, potatoes, and onions for the best flavor and texture. Finally, the broth is made with a combination of chicken stock and aromatics such as garlic, ginger, and bay leaves, which add depth and richness to the stew.
How to Make slow cooker chicken and kale stew with root vegetables for healthy dinners
Chop the onions, carrots, and potatoes into bite-sized pieces. Remove the stems from the kale and chop the leaves into small 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, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of olive oil to the skillet. Add the chopped onions and cook until they are softened and translucent, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes, until fragrant.
Add the browned chicken, chopped kale, carrots, potatoes, and onions to the slow cooker. Pour in the chicken stock and add the bay leaves. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and texture.
Cook the chicken until it's tender and juicy, but not overcooked or dry.
Add aromatics such as garlic, ginger, and bay leaves to the stew for added depth and richness.
Choose boneless, skinless chicken breast or thighs for the best results.
Season the stew with salt, pepper, and your favorite herbs to bring out the flavors.
Feel free to add or substitute your favorite vegetables to make the recipe your own.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Serve the stew with crusty bread on the side for a delicious and satisfying meal.
Common Mistakes to Avoid
-
Overcooking the Chicken: Cooking the chicken for too long can make it dry and tough. Make sure to cook it until it's tender and juicy, but not overcooked.
Fix: Check the chicken regularly while it's cooking and remove it from the heat when it reaches an internal temperature of 165°F.
-
Not Using Enough Liquid: Using too little liquid can result in a stew that's too thick and dry. Make sure to use enough chicken stock to cover the ingredients and cook the stew until the liquid has reduced slightly.
Fix: Add more chicken stock as needed to achieve the desired consistency.
-
Not Seasoning Enough: Not seasoning the stew enough can result in a dish that's bland and unflavorful. Make sure to season the stew with salt, pepper, and your favorite herbs to bring out the flavors.
Fix: Taste the stew regularly and adjust the seasoning as needed.
-
Not Letting it Rest: Not letting the stew rest before serving can result in a dish that's not fully flavored. Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Fix: Let the stew rest for 10-15 minutes before serving.
Variations & Substitutions
Replace the chicken with extra firm tofu or tempeh and add more vegetables such as mushrooms, bell peppers, and zucchini.
Replace the all-purpose flour with gluten-free flour and use gluten-free chicken stock.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add feta cheese, kalamata olives, and artichoke hearts to the stew for a Mediterranean twist.
Add diced tomatoes, black beans, and diced jalapenos to the stew for a Mexican-inspired dish.
Add curry powder, garam masala, and coconut milk to the stew for an Indian-inspired dish.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it covered and refrigerate it as soon as possible.
The stew can be stored in the refrigerator for up to 3-4 days. Make sure to keep it covered and refrigerate it at a temperature of 40°F or below.
The stew can be frozen for up to 3-4 months. Make sure to cool it to room temperature before freezing and thaw it overnight in the refrigerator before reheating.
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 chicken?
Yes, you can use frozen chicken, but make sure to thaw it first and pat it dry with paper towels before cooking. Frozen chicken can release excess moisture during cooking, which can affect the texture of the stew.
Can I add other vegetables to the stew?
Yes, feel free to add your favorite vegetables to the stew. Some options include mushrooms, bell peppers, zucchini, and spinach. Just make sure to adjust the cooking time and liquid accordingly.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the chicken stock and bring to a boil. Cover the Dutch oven and transfer it to the oven to cook at 300°F for 1-2 hours, or until the chicken is tender and the vegetables are cooked through.
Can I serve this recipe as a main course?
Yes, this recipe can be served as a main course. Simply serve it with some crusty bread or over rice or noodles. You can also add some crusty bread or crackers on the side for a satisfying and filling meal.
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 chicken stock and cook on high pressure for 10-15 minutes, or until the chicken is tender and the vegetables are cooked through. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Simply cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container or bag, then store it in the freezer for up to 3-4 months. Thaw the stew overnight in the refrigerator before reheating.
slow cooker chicken and kale stew with root vegetables for healthy dinners
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, garlic, carrots, potatoes, and sweet potato. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Brown the Chicken. Heat 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: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 4: Add the Garlic and Spices. Add the minced garlic, thyme, salt, and pepper to the skillet and cook for 1 minute.
- Step 5: Add the Chicken Broth and Tomatoes. Add the chicken broth, diced tomatoes, and browned chicken to the skillet. Stir to combine.
- Step 6: Transfer to the Slow Cooker. Transfer the mixture to a 6-quart slow cooker. Add the chopped kale, carrots, potatoes, and sweet potato.
- Step 7: Cook on Low. Cook on low for 6 hours or high for 3 hours.
- Step 8: Serve and Enjoy. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, 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 breast for chicken thighs or a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture.
- Variation: Add other root vegetables like parsnips or turnips to the stew for added flavor and nutrition.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
