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Why You'll Love This slow cooker chicken and winter vegetable stew for easy suppers
- Easy to Prepare: This recipe requires minimal prep work, making it perfect for busy weeknights.
- Delicious and Comforting: The combination of tender chicken, fresh vegetables, and rich broth creates a truly comforting and delicious meal.
- Customizable: Feel free to add or substitute your favorite winter vegetables to make the recipe your own.
- Make-Ahead Friendly: This recipe can be prepared up to 2 days in advance, making it perfect for meal prep or special occasions.
- Slow Cooker Friendly: The slow cooker does all the work for you, making this recipe perfect for busy days when you don't have time to monitor the stove.
- Nourishing and Healthy: This recipe is packed with protein, fiber, and vitamins, making it a nutritious and healthy option for a weeknight dinner.
- Perfect for Leftovers: This recipe makes a large batch, perfect for leftovers or freezing for later.
- Easy to Serve: Serve with some crusty bread or over mashed potatoes for a satisfying and filling meal.
Ingredient Breakdown
The key ingredients in this recipe are the chicken, winter vegetables, and broth. The chicken provides protein and flavor, while the winter vegetables add natural sweetness and texture. The broth is the foundation of the stew, providing moisture and richness. When selecting the chicken, look for boneless, skinless chicken breasts or thighs. For the winter vegetables, choose a variety of colorful vegetables such as carrots, potatoes, and Brussels sprouts. For the broth, use a low-sodium chicken broth or make your own by simmering chicken bones and vegetables in water.
How to Make slow cooker chicken and winter vegetable stew for easy suppers
Season the chicken with salt, pepper, and your favorite herbs and spices. Place the chicken in the slow cooker.
Add the sliced carrots, diced potatoes, and halved Brussels sprouts to the slow cooker. You can also add other winter vegetables such as parsnips or sweet potatoes.
Pour in the low-sodium chicken broth, making sure that all the ingredients are covered. If using homemade broth, make sure it's cooled to room temperature before adding it to the slow cooker.
Cook the stew on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and the vegetables should be cooked through.
Season the stew with salt, pepper, and your favorite herbs and spices. Serve hot, garnished with fresh herbs and crusty bread on the side.
Let the stew cool to room temperature, then refrigerate or freeze for later. Reheat the stew over low heat, adding more broth if needed.
Tips for Perfect Results
Choose fresh, seasonal vegetables for the best flavor and texture. Avoid using frozen or canned vegetables, as they can be bland and soggy.
Cook the stew until the chicken is tender and the vegetables are cooked through, but still crisp. Overcooking can result in a mushy, unappetizing texture.
Add aromatics such as onions, garlic, and celery to the stew for added depth of flavor. Saute them in a little oil before adding the other ingredients for the best results.
Use a high-quality, low-sodium chicken broth for the best flavor. You can also make your own broth by simmering chicken bones and vegetables in water.
Experiment with different spices and herbs to find the combination that you like best. Some options include thyme, rosemary, and bay leaves.
Let the stew rest for at least 30 minutes before serving. This allows the flavors to meld together and the ingredients to absorb the broth.
Serve the stew with crusty bread or over mashed potatoes for a satisfying and filling meal. You can also serve it with a side salad or roasted vegetables for a lighter option.
Freeze the stew for up to 3 months for a quick and easy meal. Simply thaw and reheat over low heat, adding more broth if needed.
Common Mistakes to Avoid
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Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space between the ingredients for even cooking. If necessary, cook the stew in batches to prevent overcrowding.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken before adding it to the slow cooker. This will add flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the ingredients and prevent the stew from drying out. You can always add more broth or water if needed.
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Not Seasoning Enough:
Fix: Don't be afraid to season the stew liberally with salt, pepper, and your favorite herbs and spices. Taste and adjust as you go to ensure the best flavor.
Variations & Substitutions
Replace the chicken with extra-firm tofu or tempeh, and use a vegetable broth instead of chicken broth.
Replace the all-purpose flour with gluten-free flour, and use gluten-free broth and seasonings.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add sliced mushrooms to the stew for added flavor and texture. You can use any variety of mushroom, such as cremini, shiitake, or button.
Add diced tomatoes to the stew for a burst of juicy flavor. You can use fresh or canned tomatoes, depending on your preference.
Add a handful of fresh spinach leaves to the stew during the last 30 minutes of cooking. The heat will wilt the spinach, adding a delicious and nutritious boost to the 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 3 days. Let it cool to room temperature, then cover and refrigerate. Reheat the stew over low heat, adding more broth if needed.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer. To reheat, thaw the stew overnight in the refrigerator, then reheat it 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 use frozen vegetables?
While you can use frozen vegetables, they may not have the same texture and flavor as fresh vegetables. If using frozen, thaw them first and pat dry with paper towels to remove excess moisture.
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. 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 add other ingredients to the stew?
Absolutely! Feel free to add your favorite ingredients to the stew, such as diced bell peppers, sliced mushrooms, or chopped kale. Just be sure to adjust the cooking time and liquid accordingly.
Can I serve this with other sides?
Yes! This stew pairs well with a variety of sides, such as crusty bread, mashed potatoes, or a simple green salad. You can also serve it with roasted vegetables or grilled meats for a hearty and satisfying meal.
Can I make this in a Instant Pot?
Yes! You can make this recipe in an Instant Pot, which can significantly reduce the cooking time. Brown the chicken and cook the vegetables in the Instant Pot, then add the broth and cook on high pressure for 10-15 minutes.
Can I freeze the stew in individual portions?
Yes! You can freeze the stew in individual portions, such as in airtight containers or freezer bags. This is a great way to have a quick and easy meal on hand, and you can simply thaw and reheat as needed.
slow cooker chicken and winter vegetable stew for easy suppers
Ingredients
- 1 lb boneless, skinless chicken breasts, 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
- 1 cup frozen peas and carrots
- 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, carrots, and potatoes into bite-sized pieces. Mince the garlic and cut the chicken into 1-inch pieces.
- Step 2: Add ingredients to the slow cooker. Add the chopped onion, carrots, potatoes, garlic, chicken, frozen peas and carrots, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 3: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 4: Check the chicken for doneness. After 6 hours, check the chicken for doneness by cutting into one of the pieces. If it's not cooked through, cover the slow cooker and cook for an additional 30 minutes.
- Step 5: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
- Step 6: Store leftovers. Let the stew cool, then refrigerate or freeze for later use.
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 a little oil, then add the remaining ingredients and simmer until the chicken is cooked through.
- If using frozen chicken, make sure to thaw it first and pat it dry with paper towels before adding it to the slow cooker.
- You can customize this recipe to your liking by adding other vegetables, such as diced bell peppers or zucchini, or using different seasonings, such as paprika or cumin.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently before serving.
