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Why You'll Love This creamy slow cooker chicken and kale stew perfect for winter nights
- Easy to Make: This recipe is incredibly easy to make, requiring just a few minutes of prep time and then simmering away in the slow cooker while you're busy with other things.
- Customizable: You can customize this recipe to your taste by adding or subtracting ingredients - feel free to get creative and make it your own!
- Healthy: This stew is packed with nutritious ingredients, including chicken, kale, and sweet potatoes, making it a great option for a healthy meal.
- Comforting: There's nothing quite like a warm, comforting bowl of stew on a chilly winter night - this recipe is sure to become a staple in your household.
- Make-Ahead: This recipe is perfect for making ahead of time - simply prep the ingredients, add them to the slow cooker, and let it simmer away while you're busy with other things.
- Flavorful: The combination of chicken, kale, and sweet potatoes in this stew creates a rich, flavorful broth that's sure to please even the pickiest of eaters.
- Slow Cooker Friendly: This recipe is perfect for the slow cooker - simply add all the ingredients, set it, and forget it while you're busy with other things.
- Perfect for Winter Nights: This stew is the perfect remedy for a chilly winter night - it's warm, comforting, and sure to become a staple in your household.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, sweet potatoes, onion, garlic, chicken broth, and heavy cream. The chicken provides lean protein, while the kale adds a boost of nutrients and flavor. The sweet potatoes add natural sweetness and creamy texture, while the onion and garlic add depth of flavor. The chicken broth and heavy cream create a rich, creamy broth that's sure to please even the pickiest of eaters. When selecting these ingredients, be sure to choose fresh, high-quality options - it will make all the difference in the final product.
How to Make creamy slow cooker chicken and kale stew perfect for winter nights
Chop the onion and garlic, and dice the sweet potatoes. Remove the stems from the kale and chop the leaves into bite-sized pieces. Season the chicken with salt, pepper, and your favorite herbs.
Heat a large skillet over medium-high heat, and add a tablespoon of oil. Sear the chicken until browned on all sides, then remove it from the skillet and set it aside.
Reduce the heat to medium, and add another tablespoon of oil to the skillet. Add the chopped onion, and cook until it's softened and translucent, stirring occasionally.
Add the minced garlic to the skillet, and cook for 1-2 minutes, stirring constantly, until fragrant. Then, add the chopped kale, and cook until it's wilted, stirring occasionally.
Add the diced sweet potatoes, chicken broth, and browned chicken to the slow cooker. Stir to combine, then cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream. Continue to cook for an additional 30 minutes, or until the stew has heated through and the cream has thickened slightly.
Season the stew with salt, pepper, and your favorite herbs. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Tips for Perfect Results
The quality of your ingredients will make a big difference in the final product - choose fresh, high-quality options for the best results.
Cook the chicken until it's just done, then remove it from the heat - overcooking will make it dry and tough.
Add the kale to the stew about 30 minutes before serving - this will help preserve its nutrients and texture.
Choose sweet potatoes that are high in moisture, such as Yukon Gold or red sweet potatoes - these will add natural sweetness and creamy texture to the stew.
Garlic is a key ingredient in this recipe - don't be afraid to add a few extra cloves for added depth of flavor.
Let the stew simmer for at least 6 hours - this will help the flavors meld together and the meat become tender.
Feel free to experiment with different herbs and spices to find the combination that works best for you - this will add a personal touch to the recipe.
Serve the stew with crusty bread or over mashed potatoes - this will help soak up the rich, creamy broth.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken before adding it to the slow cooker can result in a lack of flavor and texture in the final product.
Fix: Take the time to brown the chicken in a skillet before adding it to the slow cooker - this will add depth of flavor and texture to the final product.
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Overcooking the Sweet Potatoes: Overcooking the sweet potatoes can make them mushy and unappetizing.
Fix: Check the sweet potatoes regularly while they're cooking, and remove them from the heat when they're tender but still firm.
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Not Adding Enough Liquid: Failing to add enough liquid to the slow cooker can result in a dry, thick stew.
Fix: Add enough chicken broth and heavy cream to the slow cooker to cover the ingredients and create a rich, creamy broth.
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Not Seasoning Enough: Failing to season the stew enough can result in a bland, unappetizing final product.
Fix: Season the stew regularly while it's cooking, and taste it frequently to ensure it's flavorful and well-seasoned.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Try using ground beef, pork, or turkey instead of chicken for a different twist on the recipe.
Add some smoked paprika or liquid smoke to give the stew a smoky flavor.
Try using fresh herbs like thyme, rosemary, or parsley instead of dried herbs for added flavor and freshness.
Try adding some sour cream or Greek yogurt to the stew for added creaminess and richness.
Try using Yukon Gold, red, or Russet potatoes instead of sweet potatoes for a different texture and flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen 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 kale instead of fresh?
Yes, you can use frozen kale instead of fresh. Simply thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I make this 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 vegetables in the Dutch oven, then add the remaining ingredients and simmer, covered, for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste. Some ideas include diced bell peppers, chopped mushrooms, or sliced carrots. Just be sure to adjust the cooking time and seasoning accordingly.
Can I serve this with something other than crusty bread?
Yes, you can serve this stew with something other than crusty bread. Some ideas include over mashed potatoes, with a side of roasted vegetables, or with a simple green salad.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the chicken broth and heavy cream to ensure they are gluten-free.
Can I make this recipe 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 remaining ingredients and cook for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Thaw them overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
creamy slow cooker chicken and kale stew perfect for winter nights
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 heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced potatoes
- 1 cup diced carrots
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, kale, potatoes, and carrots. Season the chicken with salt, pepper, and thyme.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and set it to high heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Step 3: Add the garlic and chicken. Add the minced garlic and cook for 1 minute, until fragrant. Then add the seasoned chicken and cook until it's browned on all sides, about 5-7 minutes.
- Step 4: Add the vegetables and broth. Add the chopped kale, diced potatoes, and diced carrots. Pour in the chicken broth and heavy cream. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours. The chicken should be cooked through and the vegetables should be tender.
- Step 6: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
- Step 7: Store leftovers. Let the stew cool, then refrigerate or freeze it for later use. Reheat it in the slow cooker or on the stovetop until hot and bubbly.
Recipe Notes
- To make this recipe ahead, prepare the ingredients and cook the stew up to a day in advance. Refrigerate or freeze it until ready to serve.
- If using frozen kale, thaw it first and squeeze out excess water before adding it to the stew.
- For a creamier stew, add more heavy cream or use half-and-half instead.
- To make this recipe in a Dutch oven, brown the chicken and cook the vegetables on the stovetop, then transfer it to the oven and cook at 300°F (150°C) for 2-3 hours.
