Slow-Cooker (or not) Chicken Stew
with side salad

Name: Slow-Cooker (or not) Chicken Stew
Cook time: 450 min
Total time: 450 min
Yield: 4
Ingredients: 1/2 lb Baby carrots, sliced; 1/2 Onions, chopped; 2 cloves Garlic, chopped; 6 oz Mushrooms, any button, chopped; 1 lb Chicken, bone-in & skinless breasts; 1 Tbsp Cilantro, chopped; 3 cups Stock, any type; 1 Tbsp Adobo sauce (usually found with canned chipotle peppers); 1 tsp Thyme, dried; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Peas, frozen or canned; 1 tsp Lemon juice; 1 head Lettuce, any crisp variety like Romaine or Boston leaf, chopped; 2 Tomatoes, roma, diced; 1 Avocados, chopped; 1 tsp Mustard, Dijon; 1 tsp Maple syrup; 1 Tbsp Vinegar, red or white; 3 Tbsp Oil, olive; 1/4 cup Pepitas / pumpkin seeds

Active: 30 min Total: 7 hr 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Chicken and Vegetable Stew:

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

Romaine and Avocado Salad:

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

Prep

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.

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Make

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!

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