Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker high protein chicken and kale stew for winter dinners
- High Protein Content: This stew is packed with lean chicken breast, making it an excellent option for those looking to increase their protein intake.
- Easy to Make: The slow cooker does all the work, allowing you to come home to a ready-to-eat meal with minimal effort.
- Customizable: Feel free to add your favorite vegetables, herbs, or spices to make this stew your own.
- Nourishing: This stew is a nutrient-dense powerhouse, filled with vitamins, minerals, and antioxidants from the kale and other ingredients.
- Perfect for Meal Prep: Make a large batch of this stew and enjoy it throughout the week, either as a main course or as a side dish.
- Comforting and Delicious: The combination of tender chicken, fresh kale, and savory spices creates a truly comforting and satisfying meal.
- Slow Cooker Friendly: This recipe is specifically designed for the slow cooker, making it easy to prepare and cook while you're busy with other tasks.
- Healthy and Guilt-Free: With its focus on lean protein, fresh vegetables, and whole spices, this stew is a healthy and guilt-free option for a weeknight dinner.
Ingredient Breakdown
The key ingredients in this slow cooker high protein chicken and kale stew are the chicken breast, kale, garlic, onion, and chicken broth. The chicken breast provides lean protein, while the kale adds a boost of vitamins and antioxidants. The garlic and onion add depth and flavor to the stew, and the chicken broth helps to keep everything moist and tender. When selecting these ingredients, look for fresh, high-quality options. Choose boneless, skinless chicken breast for the best results, and opt for curly or lacinato kale for its mild flavor and tender texture. You can also use other leafy greens like spinach or collard greens if you prefer.
How to Make slow cooker high protein chicken and kale stew for winter dinners
Chop the onion and garlic, and remove the stems from the kale. Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Heat a 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 from heat and set aside.
Add the chopped onion and garlic to the slow cooker and cook on low for 30 minutes, or until the onion is translucent.
Add the browned chicken, chicken broth, and diced tomatoes to the slow cooker. Stir to combine and cook on low for 6-8 hours, or until the chicken is tender.
Add the chopped kale to the slow cooker and cook for an additional 30 minutes, or until the kale is tender. Season with salt and pepper to taste.
Serve the stew hot, garnished with fresh herbs or a sprinkle of parmesan cheese. Enjoy as a main course or as a side dish.
Tips for Perfect Results
Choose fresh, high-quality ingredients for the best flavor and texture. Avoid wilted or browned kale, and opt for fresh garlic and onion instead of dried or powdered alternatives.
Cook the chicken until it's tender, but avoid overcooking. This can make the chicken dry and tough. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Add the kale to the slow cooker during the last 30 minutes of cooking. This allows the kale to cook until tender, but prevents it from becoming mushy or overcooked.
Feel free to customize the stew with your favorite spices and herbs. Add a pinch of red pepper flakes for a spicy kick, or a sprinkle of dried thyme for a savory flavor.
Choose a slow cooker that's large enough to hold all the ingredients, and has a reliable temperature control. This ensures that the stew cooks evenly and safely.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together, and the stew to cool slightly. Serve hot, garnished with fresh herbs or a sprinkle of parmesan cheese.
Cool the stew to room temperature, 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. Reheat the stew in the slow cooker or on the stovetop, adding a splash of water or broth if needed.
Make a large batch of the stew and portion it out into individual containers. Store the containers in the refrigerator or freezer, and reheat as needed. This makes for a quick and easy lunch or dinner, and is perfect for busy weeks or meal prep.
Common Mistakes to Avoid
-
Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture. Take the time to sear the chicken in a skillet before adding it to the slow cooker.
Fix: Brown the chicken in a skillet before adding it to the slow cooker. This adds flavor and texture to the stew.
-
Overcooking the Kale: Overcooking the kale can make it mushy and unappetizing. Add the kale to the slow cooker during the last 30 minutes of cooking to prevent this.
Fix: Add the kale to the slow cooker during the last 30 minutes of cooking. This allows the kale to cook until tender, but prevents it from becoming mushy.
-
Not Using Enough Liquid: Failing to use enough liquid can result in a dry and flavorless stew. Use a combination of chicken broth and diced tomatoes to create a rich and savory sauce.
Fix: Use a combination of chicken broth and diced tomatoes to create a rich and savory sauce. This adds moisture and flavor to the stew.
-
Not Seasoning to Taste: Failing to season the stew to taste can result in a bland and unappetizing meal. Taste and adjust the seasoning as needed to create a balanced and savory flavor.
Fix: Taste and adjust the seasoning as needed to create a balanced and savory flavor. Add salt, pepper, and other spices to taste.
Variations & Substitutions
Add a pinch of red pepper flakes or a diced jalapeño to give the stew a spicy kick.
Use other leafy greens like spinach, collard greens, or mustard greens instead of kale.
Add a teaspoon of soy sauce or miso paste to give the stew a rich and savory flavor.
Replace the chicken with tofu or tempeh, and use a vegetable broth instead of chicken broth.
Add a splash of heavy cream or coconut cream to give the stew a rich and creamy texture.
Use other proteins like beef, pork, or lamb instead of chicken.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew in the slow cooker or on the stovetop, adding a splash of water or broth if needed.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat in the slow cooker or on the stovetop.
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 kale?
Yes, you can use frozen kale in place of fresh kale. Simply thaw the frozen kale and squeeze out as much water as possible before adding it to the slow cooker.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. Brown the chicken and cook the stew on the stovetop or in the oven, adjusting the cooking time and temperature as needed.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and spices. Be sure to check the labels of your ingredients to ensure that they are gluten-free.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew such as carrots, potatoes, or zucchini. Simply chop the vegetables and add them to the slow cooker with the chicken and kale.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Brown the chicken and cook the stew on high pressure for 10-15 minutes, then let the pressure release naturally.
Is this recipe suitable for a crowd?
Yes, this recipe is suitable for a crowd. Simply multiply the ingredients as needed and cook the stew in a larger slow cooker or Dutch oven.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer.
slow cooker high protein chicken and kale stew for winter dinners
Ingredients
- 1 pound 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
- 1 large red bell pepper, chopped
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, and red bell pepper. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Cook the chicken and vegetables. In a large skillet, cook the chicken, onion, garlic, and red bell pepper over medium-high heat until the chicken is browned and the vegetables are tender.
- Step 3: Add the kale and cook until wilted. Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes.
- Step 4: Transfer to the slow cooker. Transfer the chicken and vegetable mixture to the slow cooker.
- Step 5: Add the remaining ingredients. Add the chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook on low for 6 hours. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with chopped fresh parsley.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add other vegetables such as carrots, potatoes, or zucchini to the stew for added flavor and nutrition.
- Leftover tip: Use leftover stew as a filling for sandwiches or wraps.
