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Why You'll Love This slow cooker chicken and garlic roasted root vegetable stew for cold nights
- Easy to Make: This recipe is incredibly simple to prepare, with just a few minutes of prep time required.
- Slow Cooker Friendly: The slow cooker does all the work for you, so you can come home to a delicious, ready-to-eat meal.
- Customizable: Feel free to add your favorite vegetables or spices to make the recipe your own.
- Comforting and Delicious: The combination of slow-cooked chicken and roasted vegetables is a match made in heaven.
- Perfect for Cold Nights: This stew is the ultimate cold-weather comfort food, guaranteed to warm your belly and your heart.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights.
- Freezer Friendly: The stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a nutritious and satisfying option for the whole family.
Ingredient Breakdown
The key ingredients in this recipe are the chicken, garlic, root vegetables, and chicken broth. The chicken provides the protein and flavor base for the stew, while the garlic adds a rich, depthful flavor. The root vegetables, such as carrots, potatoes, and parsnips, add natural sweetness and texture to the dish. Finally, the chicken broth brings everything together, providing a savory and comforting flavor profile. When selecting these ingredients, be sure to choose fresh, high-quality options to ensure the best flavor and texture. You can also customize the recipe by adding your favorite spices or herbs, such as thyme or rosemary, to give it an extra boost of flavor.
How to Make slow cooker chicken and garlic roasted root vegetable stew for cold nights
Season the chicken with salt, pepper, and your favorite herbs, then place it in the slow cooker.
Toss the root vegetables with olive oil, salt, and pepper, then roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and golden brown.
Add the garlic, onion, and celery to the slow cooker, cooking until the vegetables are tender and fragrant.
Add the chicken broth, roasted vegetables, and any desired spices or herbs to the slow cooker, stirring to combine.
Cook the stew on low for 6-8 hours or high for 3-4 hours, then serve hot, garnished with fresh herbs and crusty bread on the side.
For an extra creamy and rich stew, stir in heavy cream or coconut milk during the last 30 minutes of cooking.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Roast the vegetables until they're tender and lightly browned, but still crisp and flavorful.
Add your favorite spices and herbs to give the stew a unique flavor and aroma.
Choose a slow cooker that's large enough to hold all the ingredients and has a reliable temperature control.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Serve the stew with a side of crusty bread or crackers to mop up the flavorful broth.
Add some crusty bread, a green salad, or a side of roasted vegetables to make the stew a complete and satisfying meal.
Portion the stew into individual containers and freeze for up to 3 months, making it a great option for meal prep or future meals.
Common Mistakes to Avoid
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Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space between the ingredients to allow for even cooking and to prevent the stew from becoming too thick.
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Not Browning the Meat:
Fix: Take the time to brown the chicken and vegetables before adding them to the slow cooker, as this will enhance the flavor and texture of the stew.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
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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 meat to relax.
Variations & Substitutions
Replace the chicken with roasted tofu or tempeh, and add more vegetables such as mushrooms, bell peppers, or zucchini.
Replace the all-purpose flour with gluten-free flour, and be sure to check the ingredients of the chicken broth and any store-bought spices or seasonings.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add Kalamata olives, artichoke hearts, and feta cheese to give the stew a Mediterranean twist.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours, making sure to keep it covered and away from direct sunlight.
Store the stew in the refrigerator for up to 5 days, making sure to cool it to room temperature before refrigerating. Reheat to an internal temperature of 165°F (74°C) before serving.
Portion the stew into individual containers or freezer bags, making sure to label and date them. Store in the freezer for up to 3 months, and thaw overnight in the refrigerator before reheating.
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 freeze the stew?
Yes, you can freeze the stew for up to 3 months. Portion it into individual containers or freezer bags, making sure to label and date them. Thaw overnight in the refrigerator before reheating to an internal temperature of 165°F (74°C).
What type of chicken should I use?
You can use boneless, skinless chicken breasts or thighs for this recipe. If using breasts, make sure to cook them until they reach an internal temperature of 165°F (74°C). If using thighs, you can cook them until they're tender and fall-apart.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as mushrooms, bell peppers, or zucchini. Just be sure to adjust the cooking time and seasoning accordingly.
How do I know when the stew is done?
The stew is done when the chicken is cooked through and the vegetables are tender. You can check the internal temperature of the chicken to make sure it reaches 165°F (74°C). You can also check the consistency of the stew, which should be thick and creamy.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the chicken and cook the vegetables in the pot, then add the remaining ingredients and simmer on the stovetop or in the oven until the stew is cooked through.
How do I reheat the stew?
You can reheat the stew on the stovetop or in the microwave. If reheating on the stovetop, heat it over low heat, stirring occasionally, until the stew is hot and steaming. If reheating in the microwave, heat it in 30-second increments, stirring between each heating, until the stew is hot and steaming.
slow cooker chicken and garlic roasted root vegetable stew for cold nights
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed root vegetables (such as parsnips, turnips, and rutabaga)
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, potatoes, and celery. Mince the garlic. Cut the chicken into bite-sized pieces.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Sear the chicken. Add the chicken to the slow cooker and cook until browned on all sides, about 5 minutes. Remove the chicken from the slow cooker and set it aside.
- Step 4: Softer the vegetables. Add the chopped onion, carrots, potatoes, and celery to the slow cooker. Cook until the vegetables are tender, about 10 minutes.
- Step 5: Add the garlic and thyme. Add the minced garlic and dried thyme to the slow cooker. Cook for 1 minute, until fragrant.
- Step 6: Add the chicken broth and browned chicken. Add the chicken broth and browned chicken to the slow cooker. Season with salt and pepper to taste.
- Step 7: Cook on low. Cook the stew on low for 6 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 8: Add the mixed root vegetables. Add the mixed root vegetables to the slow cooker and cook for an additional 30 minutes, or until tender.
- Step 9: Serve and enjoy. Serve the stew hot, garnished with fresh herbs 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 chicken for beef or pork, or use a combination of meats.
- Pro tip: Use a variety of root vegetables to add color and texture to the stew.
- Variation: Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
