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Why You'll Love This budgetfriendly slow cooker chicken and kale stew for healthy suppers
- Easy to Make: This recipe requires minimal preparation and can be cooked in a slow cooker, making it perfect for busy days.
- Budget-Friendly: The ingredients used in this recipe are affordable and won't break the bank.
- Packed with Nutrients: This stew is filled with protein, vitamins, and minerals from the chicken, kale, and vegetables.
- Customizable: You can easily substitute or add ingredients to suit your taste preferences.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a hot, ready-to-eat meal.
- Delicious and Comforting: This stew is the perfect comfort food, with a rich, flavorful broth and tender chicken and kale.
- Freezer-Friendly: You can freeze this stew for up to 3 months, making it a great option for future meals.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, diced tomatoes, chicken broth, and spices. The chicken provides protein, while the kale adds a boost of vitamins and minerals. The diced tomatoes add natural sweetness, and the chicken broth helps to create a rich, flavorful broth. The spices, including paprika, garlic powder, and onion powder, add depth and warmth to the stew. When selecting these ingredients, choose fresh, high-quality options to ensure the best flavor and nutritional benefits. You can also substitute the chicken with other protein sources, such as turkey or beef, and use different types of kale or leafy greens.
How to Make budgetfriendly slow cooker chicken and kale stew for healthy suppers
Chop the onion, carrots, and celery, and mince the garlic. Cut the chicken into bite-sized pieces and season with salt, pepper, and your favorite spices.
Heat a large 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 the chicken from the skillet and set aside.
Add another tablespoon of olive oil to the skillet and sauté the onion, carrots, and celery until tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the browned chicken, sautéed vegetables, diced tomatoes, chicken broth, and spices to the slow cooker. Stir to combine and season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the chopped kale and continue to cook until wilted.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. You can also serve with a side salad or over rice or noodles.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and nutritional benefits.
Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure food safety and tender, juicy meat.
Add aromatics like onion, carrots, and celery to the stew for added depth of flavor and nutrients.
Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
Try adding different spices or herbs to the stew to give it a unique flavor and aroma.
Add potatoes, rice, or noodles to the stew to make it a filling and satisfying one-pot meal.
Cool the stew and freeze it for up to 3 months for a quick and easy meal later.
Reheat the stew to an internal temperature of 165°F (74°C) to ensure food safety and quality.
Common Mistakes to Avoid
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Overcooking the Chicken: Cooking the chicken for too long can make it tough and dry. Make sure to cook it until it reaches an internal temperature of 165°F (74°C).
Fix: Check the chicken frequently and remove it from the heat when it reaches the safe internal temperature.
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Not Seasoning to Taste: Failing to season the stew can result in a bland and unappetizing meal. Make sure to taste and adjust the seasoning as needed.
Fix: Taste the stew regularly and add salt, pepper, and other seasonings as needed to balance the flavors.
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Not Adding Aromatics: Omitting aromatics like onion, carrots, and celery can result in a lackluster flavor. Make sure to add these ingredients to the stew for added depth and nutrients.
Fix: Add aromatics to the stew and cook them until tender to bring out their natural sweetness and depth of flavor.
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Not Using High-Quality Ingredients: Using low-quality ingredients can result in a subpar flavor and texture. Make sure to choose fresh, high-quality ingredients for the best results.
Fix: Select fresh, high-quality ingredients and handle them properly to ensure the best flavor and nutritional benefits.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Replace the chicken with roasted vegetables like eggplant, zucchini, or portobello mushrooms for a hearty and satisfying vegetarian option.
Use gluten-free chicken broth and omit any gluten-containing ingredients to make the stew gluten-free.
Replace any dairy products with non-dairy alternatives like almond milk or coconut milk to make the stew dairy-free.
Use low-sodium chicken broth and reduce the amount of salt added to the stew to make a low-sodium version.
Add potatoes, rice, or noodles to the stew to make it a filling and satisfying one-pot meal.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
Store the stew in the refrigerator for up to 5 days. Cool it to room temperature before refrigerating, and make sure to cover it tightly with plastic wrap or aluminum foil.
Store the stew in the freezer for up to 3 months. Cool it to room temperature before freezing, and make sure to label and date the container. When you're ready to reheat, thaw the stew 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 freeze this stew?
Yes, you can freeze this stew for up to 3 months. Cool it to room temperature before freezing, and make sure to label and date the container. When you're ready to reheat, thaw the stew overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
What can I serve with this stew?
This stew is perfect on its own, but you can also serve it with a side of crusty bread, over rice or noodles, or with a simple green salad. Feel free to get creative and find your favorite way to enjoy it!
Can I make this in a Dutch oven?
Yes, you can make this stew in a Dutch oven on the stovetop or in the oven. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the chicken is cooked through.
Is this stew gluten-free?
This stew can be made gluten-free by using gluten-free chicken broth and omitting any gluten-containing ingredients. Just be sure to check the labels of your ingredients to ensure they are gluten-free.
Can I use frozen kale?
Yes, you can use frozen kale in this recipe. Simply thaw the kale according to the package instructions and squeeze out as much water as possible before adding it to the stew.
How do I reheat this stew?
To reheat the stew, simply place it in the refrigerator overnight to thaw, then reheat it on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). You can also reheat it in the oven at 350°F (180°C) for about 20-25 minutes, or until hot and bubbly.
Can I make this stew in a pressure cooker?
Yes, you can make this stew in a pressure cooker! Simply brown the chicken and cook the vegetables, then add the remaining ingredients and cook for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
budgetfriendly slow cooker chicken and kale stew for healthy suppers
Ingredients
- 1 lb 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 carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, carrot, and celery. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Brown the chicken. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Soften the vegetables. In the same skillet, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Step 4: Add the kale and cook until wilted. Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes.
- Step 5: Add the chicken, diced tomatoes, and chicken broth to the slow cooker. Place the browned chicken, cooked vegetables, diced tomatoes, and chicken broth in the slow cooker. Stir to combine.
- Step 6: Season with thyme, salt, and pepper. Add the dried thyme, salt, and pepper to the slow cooker and stir to combine.
- Step 7: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
- Step 8: Serve hot. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, 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 chicken breast for chicken thighs or a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture.
- Variation: Add other vegetables such as potatoes, zucchini, or bell peppers to the stew.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for rice or noodles.
