Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This comforting slow cooker chicken and root vegetable stew with citrus twist
- Easy to Make: This recipe is perfect for busy days, as it can be prepared in just a few minutes and cooked in the slow cooker while you're away.
- Comforting and Delicious: The combination of tender chicken, flavorful root vegetables, and a hint of citrus is a match made in heaven.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables, herbs, and spices.
- Perfect for Meal Prep: This stew is perfect for meal prep, as it can be cooked in large batches and refrigerated or frozen for later use.
- Nourishing and Healthy: This stew is a nutritious and healthy option, packed with protein, fiber, and vitamins from the chicken, vegetables, and citrus.
- Slow Cooker Friendly: This recipe is designed specifically for the slow cooker, making it easy to cook and perfect for busy days.
- Citrus Twist: The addition of citrus juice and zest adds a bright and refreshing flavor to the stew, making it perfect for any time of year.
- Family-Friendly: This stew is a crowd-pleaser, and is sure to become a favorite with your family and friends.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, carrots, potatoes, onions, garlic, citrus juice, and herbs like thyme and rosemary. The chicken provides lean protein, while the root vegetables add natural sweetness and fiber. The citrus juice and zest add a bright and refreshing flavor, while the herbs provide depth and warmth. When selecting these ingredients, choose fresh and high-quality options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the root vegetables, choose a variety of colors to add visual appeal to the stew. For the citrus, use freshly squeezed juice and zest for the best flavor.
How to Make comforting slow cooker chicken and root vegetable stew with citrus twist
Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh herbs.
Heat a little oil in a pan over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
Add the chopped onions, carrots, and potatoes to the pan and cook until they start to soften, about 5 minutes.
Add the minced garlic and chopped herbs to the pan and cook for an additional minute, until fragrant.
Squeeze the citrus juice and add the zest to the pan, stirring to combine.
Transfer the mixture to the slow cooker and add the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and a squeeze of citrus juice.
If desired, mix a little cornstarch or flour with water to create a slurry, then stir into the stew to thicken.
Serve the stew hot, garnished with fresh herbs and a side of crusty bread or over mashed potatoes.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Tips for Perfect Results
Choose fresh and high-quality ingredients, including fresh herbs and citrus, for the best flavor.
Take the time to brown the chicken on all sides, as this will add depth and richness to the stew.
Cook the stew until the vegetables are tender, but still crisp. Overcooking can make the stew mushy and unappetizing.
Add the citrus juice and zest towards the end of cooking, as this will help preserve the bright and refreshing flavor.
Feel free to experiment with different spices and herbs to find the combination that works best for you.
Choose a slow cooker that is large enough to hold all the ingredients and has a reliable temperature control.
Let the stew rest for at least 10-15 minutes before serving, as this will allow the flavors to meld together and the stew to thicken.
Garnish the stew with fresh herbs, such as parsley or thyme, for a pop of color and freshness.
Common Mistakes to Avoid
-
Not Browning the Chicken:
Fix: Take the time to brown the chicken on all sides, as this will add depth and richness to the stew.
-
Overcooking the Vegetables:
Fix: Cook the stew until the vegetables are tender, but still crisp. Overcooking can make the stew mushy and unappetizing.
-
Not Using Fresh Herbs:
Fix: Use fresh herbs, such as parsley or thyme, for the best flavor and aroma.
-
Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving, as this will allow the flavors to meld together and the stew to thicken.
Variations & Substitutions
Replace the chicken with additional vegetables, such as mushrooms or eggplant, and add more broth or tomato paste for added flavor.
Replace the all-purpose flour with gluten-free flour and use gluten-free broth to make the stew gluten-free.
Replace the butter or cream with dairy-free alternatives, such as coconut oil or almond milk, to make the stew dairy-free.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add olives, artichoke hearts, and feta cheese to give the stew a Mediterranean twist.
Add curry powder, cumin, and coriander to give the stew an Indian-inspired flavor.
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 an airtight container in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 2 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
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, such as frozen peas and carrots, in place of fresh vegetables. Just thaw them first and pat dry with paper towels before adding to the stew.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven on the stovetop or in the oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the broth and simmer until the stew is cooked through.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced bell peppers, mushrooms, or zucchini. Just adjust the cooking time accordingly and make sure the ingredients are tender before serving.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the flour with gluten-free flour and using gluten-free broth.
Can I serve this stew with other sides?
Yes, you can serve this stew with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables. The stew is also delicious served over rice or noodles.
How do I reheat the stew?
You can reheat the stew in the microwave or on the stovetop. If reheating in the microwave, cover the stew with a microwave-safe lid and heat on high for 2-3 minutes, or until hot and steaming. If reheating on the stovetop, heat the stew over medium heat, stirring occasionally, until hot and steaming.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Simply divide the stew into airtight containers or freezer bags, label, and date. Thaw and reheat as needed.
comforting slow cooker chicken and root vegetable stew with citrus twist
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp freshly squeezed orange juice
- 1 tbsp honey
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and set it aside.
- Step 2: Brown the chicken. Heat the olive oil in 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 it aside.
- Step 3: Soften the vegetables. Add the chopped onion to the skillet and cook until it's softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the remaining ingredients. Add the chopped carrots, potatoes, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Add the browned chicken to the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Add the citrus twist. About 30 minutes before serving, stir in the freshly squeezed orange juice and honey.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely before refrigerating or freezing it for later use.
- Make ahead: Prepare the ingredients and cook the stew a day in advance. Reheat it before serving.
- Substitution: Swap the chicken breast for thighs or a combination of both.
- Pro tip: Use a high-quality chicken broth for the best flavor.
- Variation: Add other root vegetables like parsnips or turnips to the stew for added flavor and nutrition.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
