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Why You'll Love This batch cooked chicken stew with winter vegetables and fresh herbs for families
- Easy to Make: This recipe is incredibly simple to prepare, and the slow cooker does all the work for you.
- Customizable: You can add or subtract vegetables, use different types of herbs, or even add some heat with red pepper flakes.
- Perfect for Winter: This hearty stew is perfect for chilly winter nights, and the combination of winter vegetables and fresh herbs is a match made in heaven.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy families.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, and the long cooking time makes the chicken tender and the flavors rich and deep.
- Perfect for Families: This recipe makes a large batch of stew, perfect for feeding your family and having leftovers for later.
- Nourishing: This stew is packed with nutrients from the chicken, vegetables, and herbs, making it a healthy and nourishing meal option.
- Delicious: The combination of flavors in this stew is absolutely delicious, and the long cooking time makes the flavors rich and deep.
Ingredient Breakdown
The key ingredients in this recipe are the chicken, winter vegetables, and fresh herbs. The chicken provides protein and flavor, while the winter vegetables add natural sweetness and texture. The fresh herbs, such as thyme and rosemary, add a fragrant and savory flavor to the stew. When selecting the ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the chicken, use boneless, skinless chicken breasts or thighs, and for the vegetables, use a variety of winter vegetables such as carrots, potatoes, and parsnips. For the fresh herbs, use fresh thyme and rosemary, and chop them finely before adding them to the stew.
How to Make batch cooked chicken stew with winter vegetables and fresh herbs for families
Chop the chicken, winter vegetables, and fresh herbs, and measure out the broth and spices.
Heat oil in a large skillet over medium-high heat, and brown the chicken on all sides until golden brown.
Add the chopped winter vegetables to the skillet, and cook until they are tender and lightly browned.
Add the chicken broth, diced tomatoes, and spices to the skillet, and stir to combine.
Transfer the chicken, vegetables, and broth mixture to the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt and pepper to taste, and serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Leave enough space in the slow cooker for the ingredients to cook evenly and prevent overcrowding.
Take the time to brown the chicken properly to create a rich and flavorful stew.
Add the aromatics, such as onions and garlic, towards the end of cooking to preserve their flavor and texture.
Choose a high-quality broth that complements the flavors of the stew, such as chicken or vegetable broth.
Don't be afraid to experiment with different spices and seasonings to create a unique flavor profile.
Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together.
Serve the stew with crusty bread on the side to mop up the flavorful broth.
Common Mistakes to Avoid
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Overcooking the Chicken: What goes wrong: Overcooking the chicken can make it tough and dry.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), and then let it rest before serving.
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Not Browning the Chicken Properly: What goes wrong: Not browning the chicken properly can result in a lack of flavor and texture.
Fix: Take the time to brown the chicken properly on all sides to create a rich and flavorful stew.
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Not Using the Right Broth: What goes wrong: Using the wrong broth can result in a stew that lacks flavor and depth.
Fix: Choose a high-quality broth that complements the flavors of the stew, such as chicken or vegetable broth.
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Not Letting it Rest: What goes wrong: Not letting the stew rest can result in a lack of flavor and texture.
Fix: Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together.
Variations & Substitutions
Replace the chicken with roasted vegetables, such as eggplant, zucchini, and red bell peppers, and use vegetable broth instead of chicken broth.
Replace the chicken with roasted tofu or tempeh, and use vegetable broth instead of chicken broth. Also, replace the honey with maple syrup and use vegan-friendly spices.
Replace the all-purpose flour with gluten-free flour, and use gluten-free broth and spices.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add sliced mushrooms to the stew, such as cremini or shiitake, for added flavor and texture.
Add a squeeze of fresh lemon juice to the stew for a bright and citrusy flavor.
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 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. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating frozen stew, make sure to reheat it slowly and gently to prevent the formation of ice crystals.
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 instead of fresh?
Yes, you can use frozen vegetables instead of fresh. Just thaw them first and pat dry with paper towels to remove excess moisture. Frozen vegetables can be just as nutritious and delicious as fresh ones, and they're often more convenient to use.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste. Some ideas include diced bell peppers, sliced mushrooms, or chopped kale. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and spices. Just be sure to check the ingredient labels to ensure that they're gluten-free.
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.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Just be sure to reheat it to an internal temperature of 165°F (74°C) to ensure food safety.
Can I freeze the stew for later?
Yes, you can freeze the stew for later. Just let it cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to eat it, just thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
Is this recipe suitable for a crowd?
Yes, this recipe is suitable for a crowd. You can easily double or triple the recipe to feed a larger group of people. Just be sure to adjust the cooking time and seasoning accordingly.
batch cooked chicken stew with winter vegetables and fresh herbs for families
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, 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
- 2 cups mixed winter vegetables (such as zucchini, bell peppers, and green beans)
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh parsley.
- Step 2: Heat the oil in a large pot. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 4: Add the vegetables and cook until tender. Add the chopped carrots and potatoes to the pot and cook until they start to soften, about 5 minutes. Add the mixed winter vegetables and cook until tender, about 5-7 minutes.
- Step 5: Add the chicken broth and thyme. Pour in the chicken broth and add the dried thyme. Stir to combine and bring the mixture to a boil.
- Step 6: Return the chicken to the pot and simmer. Return the chicken to the pot and simmer the stew until the chicken is cooked through and the vegetables are tender, about 10-15 minutes.
- Step 7: Season with salt and pepper. Season the stew with salt and pepper to taste.
- Step 8: Serve hot and garnish with parsley. 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 serve.
- Substitution: Swap the chicken breast or thighs for chicken sausage or bacon for added flavor.
- Pro tip: Use a variety of winter vegetables, such as carrots, potatoes, and parsnips, for a hearty and flavorful stew.
- Variation: Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes or rice bowls.
