Slow-Cooker (or not) Chicken Stew
with side salad
This rich, filling meal takes inspiration from Chicken Noodle Soup but can be made in the slow-cooker or on the stove-top and is loaded with chicken and vegetables (you won't even miss the noodles in this paleo-friendly version!). Serve with a fresh, crisp Romaine lettuce salad on the side.
- Baby carrots - 1/2 lb, sliced
- Onions - 1/2, chopped
- Garlic - 2 cloves, chopped
- Mushrooms, any button - 6 oz, chopped
- Chicken, bone-in & skinless breasts - 1 lb
- Cilantro - 1 Tbsp, chopped
- Stock, any type - 3 cups
- Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
- Thyme, dried - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Peas, frozen or canned - 1/2 cup
- Lemon juice - 1 tsp
- Lettuce, any crisp variety like Romaine or Boston leaf - 1 head, chopped
- Tomatoes, roma - 2, diced
- Avocados - 1, chopped
- Mustard, Dijon - 1 tsp
- Maple syrup - 1 tsp
- Vinegar, red or white - 1 Tbsp
- Oil, olive - 3 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
- Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Mushrooms / Chicken - Chop mushrooms (skip if you bought pre-chopped mushrooms). Season chicken with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Cilantro - Chop cilantro.
- Slow-cook stew - Combine carrots, onions, garlic, mushrooms and chicken in the bowl of a slow-cooker. Pour stock and adobo sauce over top. Add thyme, salt and black pepper and stir to combine. Cook on low 7 to 8 hours (3 to 4 hours on high). (Note: If you prefer not to use the slow-cooker, you can also brown the chicken with some oil in a Dutch oven. Set chicken aside and add vegetables to pan. Saute until vegetables begin to soften. Add chicken, stock, adobo sauce, thyme, salt and black pepper. Simmer on low-medium until vegetables are tender and chicken is cooked through, 15 to 20 minutes.)
- Lettuce / Tomatoes / Avocados - Prep as directed and combine.
- When chicken is cooked through, use a fork and knife to shred chicken right in the slow-cooker. Remove bones from the soup.
- Add peas (drain first if using canned) to slow-cooker and continue cooking until peas are warmed through, ~5 minutes.
- While soup simmers, whisk together mustard, maple syrup and vinegar in a mixing bowl. Add olive oil while whisking. Add lettuce, tomatoes, avocados and pepitas and toss to combine.
- Stir lemon juice into stew. Taste and season with some salt and pepper, if needed.
- Divide stew between bowls and top with cilantro. Serve salad on the side and enjoy!
I used thanksgiving leftovers and made tons of substitutions, but it was still delicious.0 Helpful
Ah, next time no chipotle pepper. It does not agree with me.0 Helpful
Yay for this subtle twist on chicken soup/stew! Husband loved it: "Whoa, what's this" was his reaction to the first bite. Kids and I liked it a lot! I might have to take this one home for the holidays.0 Helpful
Instant Potted this, 18 mins on high, natural release for 20 mins. Used white wine instead of beer, and only 1 tsp of adobo based on another reviewer's comments re Instant Pot, and made the roux. I liked it, but hubby was less than enthralled, which might have just been his mood, and it was a bit more work than I anticipated.0 Helpful
Amazing flavors. Great comforting soup. Might be one of my favorites to date. Stovetop version. Creamy milk variation with veg stock base. No mushrooms or green onions. Used rotisserie chicken and fresh thyme. Cooked quinoa right in the soup while chicken & corn warmed up.0 Helpful