Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This warm slow cooker chicken and kale stew with lemon and garlic
- Easy to Make: This recipe is incredibly simple, requiring minimal preparation and effort.
- Healthy and Nutritious: The combination of chicken, kale, and lemon provides a boost of protein, vitamins, and antioxidants.
- Customizable: You can easily adjust the ingredients to suit your tastes and dietary preferences.
- Slow Cooker Friendly: The slow cooker does all the work, allowing you to come home to a delicious and ready-to-eat meal.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or freezing for later.
- Flavorful and Delicious: The combination of chicken, kale, lemon, and garlic creates a rich and savory broth that's sure to please.
- Comforting and Cozy: This stew is the perfect remedy for a chilly day, providing a warm and comforting meal that's sure to satisfy.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy schedules.
Ingredient Breakdown
The key ingredients in this recipe are chicken breasts, kale, lemon juice, garlic, chicken broth, and olive oil. The chicken breasts provide a lean source of protein, while the kale adds a boost of vitamins and antioxidants. The lemon juice adds a burst of citrus flavor, while the garlic provides a rich and savory depth. The chicken broth and olive oil help to create a rich and creamy broth that's perfect for a comforting meal. When selecting these ingredients, be sure to choose fresh and high-quality options. For the chicken, look for breasts that are free of added hormones and preservatives. For the kale, choose leaves that are crisp and free of wilt. For the lemon juice, use freshly squeezed juice for the best flavor.
How to Make warm slow cooker chicken and kale stew with lemon and garlic
Chop the onion and mince the garlic. Remove the stems from the kale and chop the leaves into bite-sized pieces.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.
Add the browned chicken, chopped kale, and chicken broth mixture to the slow cooker. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the kale is tender.
Serve the stew hot, garnished with lemon wedges and crusty bread on the side.
Tips for Perfect Results
Choose fresh and high-quality ingredients, such as organic chicken and fresh kale, for the best flavor and nutrition.
Cook the chicken until it's just cooked through, as overcooking can make it dry and tough.
Add the kale to the stew during the last 30 minutes of cooking, as it can become bitter if cooked for too long.
Use the right amount of lemon juice, as too much can make the stew too acidic.
Experiment with different spices, such as paprika or cumin, to add more flavor to the stew.
Serve the stew with crusty bread, such as baguette or ciabatta, for a satisfying and filling meal.
Common Mistakes to Avoid
-
Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture in the stew.
Fix: Take the time to brown the chicken on all sides before adding it to the stew.
-
Overcooking the Kale: Overcooking the kale can make it bitter and unpalatable.
Fix: Add the kale to the stew during the last 30 minutes of cooking, and check on it frequently to avoid overcooking.
-
Not Seasoning the Stew: Failing to season the stew can result in a lack of flavor.
Fix: Taste and adjust the seasoning of the stew throughout the cooking process, adding salt, pepper, and other spices as needed.
-
Not Using the Right Type of Chicken: Using the wrong type of chicken can result in a stew that's tough or dry.
Fix: Use boneless, skinless chicken breasts or thighs for the best results.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add Kalamata olives, artichoke hearts, and feta cheese to the stew for a Mediterranean twist.
Replace the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and check the ingredients of the spices and seasonings to ensure they are gluten-free.
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 to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this recipe 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 instead of fresh?
Yes, you can use frozen kale instead of fresh. Simply thaw the kale according to the package instructions and squeeze out as much water as possible before adding it to the stew.
Can I substitute the chicken with another protein?
Yes, you can substitute the chicken with another protein, such as tofu, tempeh, or shrimp. Adjust the cooking time and seasonings accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and check the ingredients of the spices and seasonings to ensure they are gluten-free.
Can I make this recipe in a Dutch oven instead of a slow cooker?
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 heat as needed.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as carrots, potatoes, or zucchini. Adjust the cooking time and seasonings accordingly.
Can I serve this stew as a main course or as a side dish?
Yes, you can serve this stew as a main course or as a side dish. It's perfect for a comforting and filling meal, or as a side dish for a special occasion.
warm slow cooker chicken and kale stew with lemon and garlic
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 cup chicken broth
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, kale, and parsley. Mince the garlic. Cut the chicken into bite-sized pieces.
- Step 2: Cook the onion and garlic. 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 thyme. Add the chicken to the slow cooker and cook until browned on all sides, about 5-7 minutes. Add the thyme and stir to combine.
- Step 4: Add the kale, chicken broth, and water. Add the chopped kale, chicken broth, and water to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or high for 3 hours.
- Step 6: Season with salt, pepper, and lemon juice. Season the stew with salt, pepper, and lemon juice. Stir to combine.
- Step 7: Serve and garnish. Serve the stew hot, garnished with chopped parsley.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add diced carrots or potatoes to the stew for added flavor and nutrition.
- Leftovers: Reheat the stew and serve with crusty bread or over rice.
