Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker garlic chicken and carrot stew with kale for healthy meals
- Easy to Make: This recipe is perfect for busy weeknights, as it requires minimal preparation and can be cooked while you're away.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables, spices, or herbs.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, as it allows the flavors to meld together and the meat to become tender and fall-apart.
- Make-Ahead: You can prepare this recipe ahead of time and refrigerate or freeze it for later use.
- Budget-Friendly: This recipe is budget-friendly, as it uses affordable ingredients and can be made in large batches.
- Delicious: This stew is incredibly delicious, with a rich and savory broth, tender chicken, and flavorful vegetables.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be portioned out and refrigerated or frozen for later use.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, carrots, kale, chicken broth, and diced tomatoes. The chicken provides protein, while the garlic and carrots add natural sweetness and flavor. The kale adds a burst of nutrients and freshness, while the chicken broth and diced tomatoes create a rich and savory broth. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For example, choose organic chicken and fresh kale for the best results. You can also substitute the chicken with other proteins, such as beef or pork, and add other vegetables, such as potatoes or zucchini, to suit your tastes.
How to Make slow cooker garlic chicken and carrot stew with kale for healthy meals
Chop the garlic, carrots, and kale, and season the chicken with salt and pepper.
Heat a skillet over medium-high heat and sear the chicken until browned on all sides, about 5-7 minutes.
Add the chopped garlic to the skillet and cook until fragrant, about 1 minute.
Add the chopped carrots and kale to the slow cooker, along with the browned chicken, garlic, and chicken broth.
Cook the stew on low for 6-8 hours or high for 3-4 hours, or until the chicken is tender and the vegetables are cooked through.
Season the stew with salt and pepper to taste, and serve hot, garnished with fresh herbs or a sprinkle of parmesan cheese.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the chicken until it's tender and falls apart easily, 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.
Use a combination of chicken broth and diced tomatoes to create a rich and savory broth.
Add different spices and herbs to the stew to give it a unique flavor and aroma.
Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the meat to become tender.
Use a large and deep slow cooker to ensure that the stew cooks evenly and the ingredients are fully submerged in the cooking liquid.
Avoid stirring the stew too much, as this can break down the meat and vegetables and create a mushy texture.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it's tender and falls apart easily, but avoid overcooking it, as it can become dry and tough.
-
Not Using Enough Liquid:
Fix: Use a combination of chicken broth and diced tomatoes to create a rich and savory broth, and make sure the ingredients are fully submerged in the cooking liquid.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the meat to become tender.
-
Stirring Too Much:
Fix: Avoid stirring the stew too much, as this can break down the meat and vegetables and create a mushy texture.
Variations & Substitutions
Replace the chicken with roasted vegetables, such as eggplant, zucchini, and red bell peppers, and use vegetable broth instead of chicken broth.
Add diced jalapenos or red pepper flakes to the stew to give it a spicy kick.
Add feta cheese, kalamata olives, and sun-dried tomatoes to the stew to give it a Mediterranean twist.
Replace the carrots with zucchini or bell peppers, and use a low-carb cooking liquid, such as chicken broth or vegetable broth.
Use gluten-free chicken broth and be sure to check the ingredients of the diced tomatoes and any other added ingredients to ensure they are gluten-free.
Replace the parmesan cheese with a dairy-free alternative, such as nutritional yeast, and use a non-dairy milk, such as almond or coconut milk, if desired.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours, but it's best to refrigerate or freeze it as soon as possible to ensure food safety.
The stew can be stored in the refrigerator for up to 3-4 days. Let it cool to room temperature, then cover and refrigerate. Reheat to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3-4 months. Let it cool to room temperature, then transfer to airtight containers or freezer bags. Label and date the containers, and store in the freezer. Reheat 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 chicken?
Yes, you can use frozen chicken, but make sure to thaw it first and pat it dry with paper towels to remove excess moisture. This will help the chicken cook more evenly and prevent it from becoming tough.
Can I add other vegetables to the stew?
Absolutely! You can add other vegetables, such as potatoes, zucchini, or bell peppers, to the stew. Just be sure to adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but be sure to check the ingredients of the chicken broth and diced tomatoes to ensure they are gluten-free. You can also use gluten-free alternatives, such as gluten-free chicken broth or gluten-free soy sauce.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker! Just brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3-4 months. Let the stew cool to room temperature, then transfer to airtight containers or freezer bags. Label and date the containers, and store in the freezer. Reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe for a crowd?
Yes, you can easily double or triple this recipe to feed a crowd. Just be sure to adjust the cooking time and liquid accordingly, and use a large enough pot or slow cooker to accommodate the increased amount of ingredients.
slow cooker garlic chicken and carrot stew with kale for healthy meals
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 cups chicken broth
- 1 cup diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, onion, and kale. Mince the garlic. Season the chicken with salt, pepper, and thyme.
- Step 2: Cook the chicken and garlic. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside. Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
- Step 3: Add the carrots and onion to the skillet. Add the chopped carrots and onion to the skillet and cook until they begin to soften, about 5 minutes.
- Step 4: Add the chicken broth, diced tomatoes, and browned chicken to the slow cooker. Add the chicken broth, diced tomatoes, browned chicken, and cooked garlic and carrot mixture 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 the kale to the stew. About 30 minutes before serving, stir in the chopped kale. Continue to cook until the kale has wilted.
- Step 7: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped parsley.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the chicken and cook the vegetables in the pot, then add the remaining ingredients and simmer or bake until the chicken is cooked through.
- If using kale, be sure to remove the stems and discard them, as they can be tough and fibrous.
- You can customize this recipe to your taste by adding other spices or herbs, such as paprika or rosemary.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
