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Why You'll Love This slow cooker lemon chicken stew with kale and root vegetables
- Easy to Make: This recipe is incredibly simple and requires minimal effort. Just throw all the ingredients into the slow cooker and let it do the work for you.
- Customizable: You can customize this recipe to your liking by adding or substituting different vegetables and spices.
- Nutritious: This recipe is packed with nutritious ingredients like kale, chicken, and root vegetables, making it a great option for a healthy meal.
- Cost-Effective: This recipe is very cost-effective, as it uses affordable ingredients and makes a large batch of stew.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it makes a large batch of stew that can be refrigerated or frozen for later use.
- Delicious: This recipe is absolutely delicious, with a perfect balance of flavors and textures.
- Slow Cooker Friendly: This recipe is specifically designed for the slow cooker, making it easy to cook while you're busy with other things.
- Year-Round Recipe: This recipe is perfect for any time of the year, as it's comforting and warming in the winter and light and refreshing in the summer.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, root vegetables like carrots and potatoes, lemon juice, chicken broth, and spices like thyme and rosemary. The chicken provides protein and flavor, while the kale adds a burst of nutrients and freshness. The root vegetables add natural sweetness and texture, while the lemon juice and chicken broth add brightness and moisture. The thyme and rosemary add a savory and herbaceous flavor that complements the other ingredients perfectly. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also customize this recipe by substituting different vegetables and spices to suit your taste preferences.
How to Make slow cooker lemon chicken stew with kale and root vegetables
Chop the onions, carrots, and potatoes into bite-sized pieces. Remove the stems from the kale and chop the leaves into smaller pieces. Season the chicken with salt, pepper, and your favorite spices.
Heat a skillet over medium-high heat and add a tablespoon of oil. Brown the chicken on all sides until it's cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onions and cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and chopped thyme to the skillet and cook for 1 minute, until fragrant.
Add the browned chicken, softened onions, and aromatics to the slow cooker. Add the chopped kale, carrots, and potatoes, and pour in the chicken broth and lemon juice. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Tips for Perfect Results
Using fresh and high-quality ingredients will ensure the best flavor and texture in your stew.
Make sure to cook the chicken until it's just cooked through, as overcooking can make it dry and tough.
Add the kale to the stew during the last 30 minutes of cooking, as it can become bitter if cooked for too long.
Make sure to use a slow cooker that's large enough to hold all the ingredients, as this will ensure even cooking and prevent the stew from becoming too thick.
Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the stew to thicken.
Don't be afraid to experiment with different spices and seasonings to find the perfect flavor combination for your taste preferences.
Serve the stew with a side of crusty bread, as this will help to soak up the flavorful broth and add texture to the dish.
Make a large batch of the stew and portion it out into individual containers for a quick and easy meal prep recipe.
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 just cooked through.
Fix: Check the chicken regularly and remove it from the slow cooker as soon as it's cooked through.
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Not Adding Enough Liquid: Not adding enough liquid to the slow cooker can result in a thick and dry stew.
Fix: Make sure to add enough chicken broth and lemon juice to the slow cooker to cover the ingredients and create a flavorful broth.
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Not Letting it Rest: Not letting the stew rest before serving can result in a stew that's not fully flavored and textured.
Fix: Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the stew to thicken.
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Not Using Fresh Ingredients: Using old or low-quality ingredients can result in a stew that's not flavorful and textured.
Fix: Use fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Use different vegetables like sweet potatoes, parsnips, or turnips to change up the flavor and texture of the stew.
Add some canned beans like kidney beans or black beans to the stew for an extra boost of protein and fiber.
Use different spices like cumin, paprika, or chili powder to change up the flavor of the stew.
Add some diced tomatoes or tomato paste to the stew for an extra burst of flavor and moisture.
Use different types of chicken like chicken thighs or chicken drumsticks to change up the flavor and texture of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
The stew can be stored in the refrigerator for up to 3 days. Make sure to keep it covered and refrigerated at a temperature of 40°F (4°C) or below.
The stew can be frozen for up to 3 months. Make sure to freeze it in airtight containers or freezer bags and label them with the date and contents.
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 different types of chicken?
Yes! You can use different types of chicken like chicken thighs or chicken drumsticks to change up the flavor and texture of the stew. Just make sure to adjust the cooking time accordingly.
Can I add other vegetables to the stew?
Yes! You can add other vegetables like sweet potatoes, parsnips, or turnips to change up the flavor and texture of the stew. Just make sure to adjust the cooking time accordingly.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Just make sure to adjust the cooking time and temperature accordingly.
Can I freeze the stew?
Yes! You can freeze the stew for up to 3 months. Make sure to freeze it in airtight containers or freezer bags and label them with the date and contents.
Can I make this recipe in a slow cooker?
Yes! This recipe is specifically designed for the slow cooker, making it easy to cook while you're busy with other things. Just make sure to adjust the cooking time accordingly.
Can I use different types of broth?
Yes! You can use different types of broth like beef broth or vegetable broth to change up the flavor of the stew. Just make sure to adjust the seasoning accordingly.
Can I add noodles or rice to the stew?
Yes! You can add noodles or rice to the stew to make it more filling and satisfying. Just make sure to adjust the cooking time accordingly.
slow cooker lemon chicken stew with kale and root vegetables
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale
- 2 cups chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, potatoes, onion, and kale. Mince the garlic and squeeze the lemon juice.
- Step 2: Brown the chicken. Heat a skillet over medium-high heat and brown the chicken breasts on both sides. Remove the chicken from the skillet and set it aside.
- Step 3: Sauté the vegetables. In the same skillet, sauté the chopped onion, carrots, and potatoes until they are tender. Add the minced garlic and cook for an additional minute.
- Step 4: Add the chicken and vegetables to the slow cooker. Place the browned chicken, sautéed vegetables, chopped kale, chicken broth, lemon juice, thyme, salt, and pepper into 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: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and assemble the stew up to a day in advance. Cook the stew when you're ready.
- Substitution: Swap the chicken breasts for thighs or a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture. You can also use frozen kale, but thaw it first and squeeze out excess moisture.
