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Why You'll Love This one pot slow cooker chicken stew with roasted root vegetables
- Easy to Prepare: This recipe requires minimal prep work and can be cooked in a slow cooker, making it perfect for busy weeknights.
- Customizable: You can use any combination of root vegetables you like, and add in your favorite herbs and spices to give it an extra boost of flavor.
- Hearty and Filling: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or special occasions.
- Slow Cooker Friendly: This recipe can be cooked in a slow cooker, making it easy to prepare and perfect for busy households.
- Budget-Friendly: This recipe uses affordable ingredients and can be made with leftover vegetables, making it a budget-friendly option for a weeknight dinner.
- Delicious: The combination of tender chicken, flavorful broth, and roasted root vegetables is a match made in heaven, making this recipe a delicious and satisfying meal.
- Perfect for Special Occasions: This recipe is perfect for special occasions, such as holidays or family gatherings, as it can be made in large quantities and is sure to impress your guests.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, root vegetables such as carrots, potatoes, and parsnips, onions, garlic, chicken broth, and herbs and spices. The chicken provides protein and flavor, while the root vegetables add natural sweetness and texture. The onions and garlic add a depth of flavor, while the chicken broth and herbs and spices bring everything together. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also substitute the chicken with other proteins, such as beef or pork, and use different combinations of root vegetables to suit your tastes.
How to Make one pot slow cooker chicken stew with roasted root vegetables
Chop the onions and garlic, and peel and chop the root vegetables. Season the chicken with salt, pepper, and your favorite herbs and spices.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onions and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Add the chopped root vegetables and cook for 5 minutes, until they start to soften.
Pour in the chicken broth and add your favorite herbs and spices. Stir to combine and bring the mixture to a boil.
Transfer the mixture to a slow cooker and add the browned chicken. Cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, toss the root vegetables with a tablespoon of oil and season with salt and pepper. Roast in the oven at 425°F (220°C) for 20-25 minutes, until tender and caramelized.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture. This includes using fresh vegetables, high-quality chicken broth, and fragrant herbs and spices.
Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking the chicken can make it dry and tough.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to become tender.
Don't be afraid to experiment with different spices and herbs to find the combination that you like best. This can include adding a pinch of cumin, a sprinkle of paprika, or a few sprigs of fresh thyme.
Choose a slow cooker that is large enough to hold all of the ingredients and has a temperature control. This ensures that the stew cooks evenly and at the right temperature.
Add aromatics such as onions, garlic, and carrots to the slow cooker for added flavor. These ingredients can be sautéed before adding them to the slow cooker for extra depth of flavor.
The roasting step is essential for bringing out the natural sweetness in the root vegetables. It also adds a nice caramelized flavor to the dish.
Don't be afraid to experiment with different vegetables to find the combination that you like best. This can include adding diced bell peppers, sliced mushrooms, or chopped celery.
Common Mistakes to Avoid
-
Not Browning the Chicken:
Fix: Make sure to brown the chicken on all sides before adding it to the slow cooker. This adds flavor and texture to the dish.
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Overcooking the Vegetables:
Fix: Check the vegetables regularly to avoid overcooking. You can also add them to the slow cooker in stages, so that the more delicate vegetables are added towards the end of cooking time.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to become tender.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning regularly. You can add more salt, pepper, or herbs and spices to taste.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken with additional vegetables, such as mushrooms, bell peppers, or zucchini.
Add some egg noodles, rice, or quinoa to make the stew more filling.
Use different herbs, such as thyme, rosemary, or parsley, to give the stew a unique flavor.
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. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
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?
Yes, you can use frozen vegetables in this recipe. Simply thaw them first and pat them dry with a paper towel to remove excess moisture. Keep in mind that frozen vegetables may not have the same texture as fresh vegetables, but they will still be delicious and nutritious.
Can I make this 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.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your tastes. Some ideas include diced bell peppers, sliced mushrooms, or chopped celery. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free chicken broth and check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free. Just be sure to use dairy-free chicken broth and check the ingredients of any store-bought spices or seasonings to ensure they are dairy-free.
one pot slow cooker chicken stew with roasted root vegetables
Ingredients
- 1 pound 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 chicken broth
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, potatoes, and onion. Mince the garlic. Cut the chicken into 1-inch pieces.
- Step 2: Heat the olive oil in the slow cooker. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the chicken and cook until browned. Add the chicken to the slow cooker and cook until browned on all sides, about 5-7 minutes.
- Step 4: Add the chopped carrots and potatoes. Add the chopped carrots and potatoes to the slow cooker. Stir to combine.
- Step 5: Add the chicken broth, water, thyme, salt, and pepper. Pour in the chicken broth, water, thyme, salt, and pepper. Stir to combine.
- Step 6: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 7: Serve hot. 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.
- Make ahead: Prepare the ingredients and store them in the refrigerator overnight. Cook the stew in the morning.
- Substitution: Swap the chicken broth for vegetable broth if desired.
- Pro tip: Use a slow cooker liner to make cleanup easy.
