Rotisserie Chicken Stew
with cabbage / carrots / peas
Get the most out of a rotisserie chicken with this soothing stew. Packed with vegetables and herbs, it makes a perfect one-pot meal.
Ingredients
- Carrots - 6 oz , peeled and chopped
- Celery - 2 stalks , chopped
- Onions, medium - 1 , chopped
- Garlic - 1 clove , chopped
- Rotisserie chicken - 1/2 , meat chopped
- Parsley (opt) - 2 Tbsp , chopped
- Peas, frozen - 1 cup , defrosted
- Butter - 1 Tbsp
- Coleslaw mix - 8 oz (sub thinly sliced cabbage)
- Stock, any type - 6 cups
- Thyme, dried - 1 tsp
- Bay leaves - 1
Prep
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Carrots / Celery / Onions / Garlic - Prep as directed. Store carrots, celery, and onions in one container. Store garlic separately. (Can be done up to 5 days ahead)
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Chicken - Shred or chop chicken (skip if prepped ahead for Tuesday). (Can be done up to 5 days ahead)
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Parsley - Prep as directed.
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Peas - Defrost.
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Make
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Heat a Dutch oven with butter (portion for stew) over medium heat. When butter is melted and beginning to sizzle, add carrots, celery, and onions along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.
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Add garlic and coleslaw mix and continue to cook for 2 to 3 minutes more, or until garlic is fragrant.
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Add stock, thyme, and bay leaves to the pot and bring to a simmer. Cover with a lid and simmer over low heat until vegetables are tender, 10 to 15 minutes.
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Add chicken and peas to the stew. Taste and season with some salt and pepper if needed, and continue to simmer until everything is warmed through.
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Ladle chicken stew into serving bowls. Top bowls with chopped parsley (if using) and enjoy!
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