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Why You'll Love This batch friendly slow cooker chicken and root vegetable stew
- Easy to Make: This recipe is incredibly simple, and the slow cooker does all the work for you.
- Batch Friendly: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Customizable: You can easily customize this recipe to suit your tastes and dietary preferences.
- Nutritious: This stew is packed with protein, fiber, and vitamins from the chicken and root vegetables.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients.
- Make-Ahead: You can prepare this recipe ahead of time and store it in the refrigerator or freezer for later use.
- Flavorful: The combination of chicken, root vegetables, and broth creates a rich and savory flavor profile.
- Comforting: This stew is the perfect comfort food for a chilly evening or a special occasion.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, root vegetables such as carrots, potatoes, and parsnips, and a rich chicken broth. The chicken provides lean protein, while the root vegetables add natural sweetness and texture. The broth is the foundation of the stew, and you can use store-bought or homemade broth. I recommend using a high-quality broth for the best flavor. You can also customize the recipe by adding your favorite spices, herbs, or other ingredients.
How to Make batch friendly slow cooker chicken and root vegetable stew
Chop the chicken into bite-sized pieces and season with salt and pepper. Peel and chop the root vegetables into large chunks.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Brown the chicken on all sides until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of oil and sauté the chopped onions and garlic until softened, about 3-4 minutes. Add the chopped root vegetables and cook for an additional 5 minutes, stirring occasionally.
In the slow cooker, combine the browned chicken, sautéed vegetables, and chicken broth. Season with salt, pepper, and your favorite herbs and spices.
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.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. You can also serve with a side salad or roasted vegetables for a well-rounded meal.
Tips for Perfect Results
Using a high-quality broth will make a big difference in the flavor of the stew. You can use store-bought or homemade broth, but make sure it's low-sodium to avoid over-salting the stew.
Browning the chicken adds a rich, caramelized flavor to the stew. Make sure to cook the chicken until it's browned on all sides, but not overcooked.
Make sure to leave enough space between the ingredients in the slow cooker to allow for even cooking. Overcrowding the slow cooker can lead to undercooked or unevenly cooked ingredients.
Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the ingredients to absorb the broth. This will result in a more flavorful and tender stew.
Feel free to experiment with different spices and herbs to add your own twist to the recipe. Some options include paprika, thyme, or rosemary.
Using fresh ingredients will result in a more flavorful and nutritious stew. Try to use fresh vegetables and herbs whenever possible, and avoid using frozen or canned ingredients.
Consider adding other ingredients to the stew to make it a one-pot meal. Some options include cooked sausage, diced potatoes, or green beans.
This stew freezes well, so feel free to make a batch and freeze it for later. Simply thaw the stew overnight in the refrigerator and reheat it in the slow cooker or on the stovetop.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it's browned on all sides, but not overcooked. Overcooking the chicken can result in dry, tough meat.
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Not Browning the Vegetables:
Fix: Make sure to sauté the vegetables until they're tender and lightly browned. This will add depth and richness to the stew.
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Using Low-Quality Broth:
Fix: Use a high-quality broth to make a big difference in the flavor of the stew. You can use store-bought or homemade broth, but make sure it's low-sodium to avoid over-salting the stew.
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Not Letting it Rest:
Fix: Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the ingredients to absorb the broth. This will result in a more flavorful and tender stew.
Variations & Substitutions
Replace the chicken with extra-firm tofu or tempeh, and use a vegetable broth instead of chicken broth.
Use gluten-free broth and be mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add feta cheese, Kalamata olives, and sun-dried tomatoes to give the stew a Mediterranean twist.
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 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
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 frozen vegetables can be convenient, they may affect the texture and flavor of the stew. If you do choose to use frozen vegetables, make sure to thaw them first and pat them dry with a paper towel to remove excess moisture.
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. 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 add other ingredients to the stew?
Absolutely! Feel free to experiment with different ingredients to make the stew your own. Some options include diced bell peppers, sliced mushrooms, or cooked sausage.
Is this recipe gluten-free?
This recipe can be gluten-free if you use gluten-free broth and are mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce. Make sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Simply 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.
batch friendly slow cooker chicken and root vegetable stew
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh herbs.
- Step 2: Brown the chicken. Heat the olive oil in 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: Sauté the aromatics. Add the chopped onion, carrots, and potatoes to the skillet and cook until the vegetables are tender, about 10 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 4: Add the chicken and broth to the slow cooker. Add the browned chicken, sautéed vegetables, chicken broth, diced tomatoes, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6-8 hours or on high for 3-4 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with fresh herbs and crusty bread on the side.
- Step 7: Store leftovers. Let the stew cool completely, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe ahead of time, prepare the ingredients and brown the chicken up to a day in advance. Store the ingredients in the refrigerator until ready to cook.
- To freeze the stew, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.
- To make this recipe in a Dutch oven, brown the chicken and cook the stew on the stovetop or in the oven. Cook the stew over low heat for 2-3 hours, or in a preheated oven at 300°F (150°C) for 2-3 hours.
- To make this recipe in an Instant Pot, brown the chicken and cook the stew using the "stew" or "meat" setting. Cook the stew for 20-30 minutes, then let the pressure release naturally.
