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Why You'll Love This slow cooker chicken stew with spinach sweet potatoes and root vegetables
- Easy to Make: This recipe is incredibly simple to prepare, with just a few ingredients and minimal prep work.
- Hearty and Comforting: The combination of chicken, sweet potatoes, and root vegetables makes for a filling and satisfying meal that's perfect for a chilly evening.
- Customizable: Feel free to add or substitute your favorite vegetables, herbs, and spices to make the recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're out and about.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a healthy and guilt-free option for a weeknight dinner.
- Perfect for Meal Prep: This recipe makes a large batch, which can be refrigerated or frozen for later use.
- Cost-Effective: This recipe uses affordable ingredients and can be made for a fraction of the cost of a restaurant meal.
- Delicious Leftovers: The flavors of this stew only get better with time, making it perfect for leftovers the next day.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, carrots, celery, onion, garlic, spinach, and chicken broth. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The carrots, celery, and onion add a pop of color and a depth of flavor, while the garlic provides a pungent aroma. The spinach adds a burst of freshness and nutrients, and the chicken broth ties everything together with a rich and savory flavor. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make slow cooker chicken stew with spinach sweet potatoes and root vegetables
Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic and set aside.
Heat a large skillet over medium-high heat and add the chicken. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onion, carrots, and celery to the skillet and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the diced sweet potatoes and chicken broth to the slow cooker. Stir to combine.
Add the browned chicken and softened vegetables to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Stir in the chopped spinach and cook until wilted, about 10-15 minutes.
Season the stew with salt and pepper to taste, then serve hot and enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Stir in the chopped spinach at the end of cooking time, so it wilts into the stew and retains its nutrients.
Feel free to add your favorite spices and herbs to give the stew a personal touch.
Use a slow cooker liner to make cleanup a breeze and prevent the stew from sticking to the cooker.
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the stew to thicken.
Freeze the stew for up to 3 months, and reheat when needed. The flavors will only get better with time.
Serve the stew with a side of crusty bread, to mop up the flavorful broth and enjoy every last bite.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it's just done, then remove it from the heat to prevent overcooking.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken on all sides, to create a rich and flavorful crust.
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Not Enough Liquid:
Fix: Add enough chicken broth to cover the ingredients, and adjust the seasoning as needed.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the stew to thicken.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken with cubed tofu or tempeh, and use a vegan broth to make the stew vegan-friendly.
Add some smoked paprika or chipotle peppers to give the stew a smoky flavor.
Use different vegetables such as zucchini, bell peppers, or mushrooms to add variety to the stew.
Add some chopped nuts or seeds such as almonds, pumpkin seeds, or sunflower seeds to add crunch and nutrition to the stew.
Use coconut milk instead of chicken broth to add a creamy and rich texture to the stew.
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.
Store the stew in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it 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, or frozen spinach. Just thaw them first and squeeze out any excess moisture before adding them to the stew.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the chicken broth and bring to a boil. Cover the Dutch oven and transfer it to the oven, where you can cook it at 300°F (150°C) for 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew such as diced potatoes, green beans, or corn. Just adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. Just make sure to use gluten-free chicken broth and be mindful of any gluten-containing ingredients you may add to the stew.
Can I make this in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Brown the chicken and cook the vegetables in the pressure cooker, then add the chicken broth and cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Just make sure to heat it to an internal temperature of 165°F (74°C) before serving.
slow cooker chicken stew with spinach sweet potatoes and root vegetables
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 1 (14.5 oz) can of diced tomatoes
- 2 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach leaves
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and peel and cube the sweet potatoes. Slice the carrots and parsnips.
- 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 onions and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 4: Add the sweet potatoes, carrots, and parsnips. Add the cubed sweet potatoes, sliced carrots, and sliced parsnips to the skillet. Cook for 5 minutes, stirring occasionally.
- Step 5: Add the remaining ingredients to the slow cooker. Add the browned chicken, cooked onion and garlic mixture, sweet potatoes, carrots, parsnips, diced tomatoes, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or high for 3-4 hours.
- Step 7: Add the spinach. Stir in the fresh spinach leaves and continue to cook for an additional 30 minutes, or until the spinach has wilted.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with additional thyme if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, 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 sweet potatoes for regular potatoes or the carrots for zucchini.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add other root vegetables, such as turnips or rutabaga, to the stew for added flavor and nutrition.
- Leftover idea: Use leftover stew as a topping for mashed potatoes or as a filling for stuffed bell peppers.
