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Why You'll Love This meal prep friendly slow cooker chicken and kale stew with carrots
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: Feel free to add or substitute your favorite vegetables to make the recipe your own.
- Nourishing: This stew is packed with protein, vitamins, and minerals to keep you energized and focused throughout the day.
- Meal Prep Friendly: Cook a large batch and enjoy it throughout the week for a quick and easy lunch or dinner.
- Slow Cooker Convenience: Let the slow cooker do the work for you, and come home to a delicious, ready-to-eat meal.
- Affordable: This recipe uses budget-friendly ingredients and can be made for a fraction of the cost of eating out.
- Freezer Friendly: Freeze individual portions for up to 3 months and enjoy a healthy, home-cooked meal anytime.
- Perfect for Any Time of Year: This stew is a great option for a chilly winter evening or a light and refreshing summer meal.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, carrots, onions, garlic, and chicken broth. The chicken provides lean protein, while the kale and carrots add a boost of vitamins and minerals. The onions and garlic add a depth of flavor and aroma, and the chicken broth helps to keep the stew moist and flavorful. When selecting these ingredients, choose fresh, organic options whenever possible, and consider using low-sodium chicken broth to reduce the overall salt content of the dish. You can also substitute the chicken with turkey or beef, and add other vegetables like potatoes, zucchini, or bell peppers to make the recipe your own.
How to Make meal prep friendly slow cooker chicken and kale stew with carrots
Chop the onions, carrots, and kale, and mince the garlic. Season the chicken with salt, pepper, and your favorite herbs.
Heat a tablespoon of oil in a skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-7 minutes per side.
Reduce the heat to medium and cook the onions until they are softened and translucent, about 5 minutes.
Add the minced garlic and chopped carrots to the skillet. Cook for an additional 2-3 minutes, until the carrots start to soften.
Add the browned chicken, cooked onions, garlic, and carrots to the slow cooker. Pour in the chicken broth and add the chopped kale.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Season with salt, pepper, and your favorite herbs before serving.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutritional value.
Add the kale to the stew during the last 30 minutes of cooking to preserve its texture and nutrients.
Try adding different herbs and spices, such as thyme, rosemary, or paprika, to give the stew a unique flavor.
Serve the stew with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
Add some diced potatoes or other root vegetables to the stew to make it a complete and filling meal.
Portion the stew into individual containers and freeze for up to 3 months. Reheat and enjoy a healthy, home-cooked meal anytime.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure food safety and tenderness.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken on all sides to add flavor and texture to the stew.
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Using Low-Quality Ingredients:
Fix: Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutritional value.
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Not Seasoning the Stew:
Fix: Season the stew with salt, pepper, and your favorite herbs to add depth and complexity to the dish.
Variations & Substitutions
Replace the chicken with tempeh, tofu, or seitan, and add more vegetables like mushrooms, bell peppers, or zucchini.
Add some heat to the stew by incorporating diced jalapenos, serrano peppers, or red pepper flakes.
Add some Mediterranean flair by incorporating feta cheese, olives, and sun-dried tomatoes into the stew.
Replace the carrots with cauliflower or zucchini, and serve the stew over a bed of greens or with a side of roasted vegetables.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Refrigerate the stew for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
Freeze the stew for up to 3 months. Portion it into individual containers or freezer bags, and label them with the date and contents. Reheat the frozen stew in the microwave or on the stovetop, adding a little water if necessary to prevent drying out.
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.
Is this recipe suitable for a slow cooker?
Absolutely! 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 use frozen kale?
Yes, you can use frozen kale, but make sure to thaw it first and squeeze out as much water as possible before adding it to the stew. Frozen kale can be just as nutritious as fresh kale, but it may have a softer texture.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. If reheating in the microwave, cover the container with a microwave-safe lid or plastic wrap and heat on high for 30-60 seconds. If reheating on the stovetop, heat over low-medium heat, stirring occasionally, until the stew is hot and steaming. If reheating in the oven, preheat to 350°F (175°C) and heat for 10-15 minutes, or until the stew is hot and bubbly.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced potatoes, zucchini, or bell peppers. Just adjust the cooking time accordingly, and make sure the vegetables are tender before serving.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but make sure to check the ingredients of the chicken broth and any other store-bought ingredients to ensure they are gluten-free. You can also use homemade chicken broth or a gluten-free broth mix to be safe.
meal prep friendly slow cooker chicken and kale stew with carrots
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 4 medium carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the kale, carrots, and onion. Mince the garlic. Season the chicken with salt, pepper, and thyme.
- Step 2: Heat the slow cooker. Add the olive oil to the slow cooker and set it to low heat.
- Step 3: Brown the chicken. Add the chicken to the slow cooker and cook until browned on all sides, about 5 minutes. Remove the chicken from the slow cooker and set it aside.
- Step 4: Soften the vegetables. Add the chopped onion to the slow cooker and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 5: Add the remaining ingredients. Add the chopped kale, sliced carrots, chicken broth, diced tomatoes, and browned chicken to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and assemble the stew in the slow cooker the night before, then cook in the morning.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use low-sodium chicken broth to reduce the sodium content of the stew.
