Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This savory slow cooker chicken and root vegetable stew with garlic and lemon
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Slow Cooker Friendly: The slow cooker does all the work, so you can come home to a ready-to-eat meal.
- Customizable: Feel free to add or substitute your favorite root vegetables to make the recipe your own.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Perfect for Meal Prep: This recipe makes a large batch, so you can enjoy it throughout the week or freeze it for later.
- Flavorful and Delicious: The combination of chicken, root vegetables, garlic, and lemon creates a rich and savory flavor profile.
- Budget-Friendly: This recipe uses affordable ingredients and can feed a large group of people, making it a great option for families or large gatherings.
- Year-Round Recipe: This stew is perfect for any time of the year, whether you're looking for a comforting winter meal or a light and refreshing summer dish.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, root vegetables such as carrots, potatoes, and parsnips, garlic, lemon juice, and chicken broth. Each of these ingredients plays a crucial role in creating the flavor and texture of the stew. The chicken provides lean protein, while the root vegetables add natural sweetness and fiber. The garlic and lemon juice add a burst of flavor, while the chicken broth helps to tenderize the chicken and vegetables. When selecting these ingredients, choose fresh and high-quality options to ensure the best results.
How to Make savory slow cooker chicken and root vegetable stew with garlic and lemon
Chop the chicken into bite-sized pieces and season with salt and pepper. Peel and chop the root vegetables into large chunks.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped root vegetables to the same skillet and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the browned chicken, softened vegetables, chicken broth, and lemon juice to the slow cooker. Stir to combine and season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours. The chicken and vegetables should be tender and the flavors should have melded together.
Serve the stew hot, garnished with fresh herbs and a squeeze of lemon juice. You can also serve with crusty bread or over mashed potatoes.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best results. This includes using fresh vegetables, lean protein, and low-sodium broth.
Cook the chicken until it reaches an internal temperature of 165°F. Overcooking the chicken can make it dry and tough.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to taste.
Add your favorite spices or herbs to the stew to give it a unique flavor. Some options include thyme, rosemary, or paprika.
Use a slow cooker that is large enough to hold all the ingredients. A 6-quart slow cooker is a good size for this recipe.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the stew to thicken.
Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer for up to 3 months.
Reheat the stew to an internal temperature of 165°F. You can reheat it in the microwave or on the stovetop.
Common Mistakes to Avoid
-
Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space between the ingredients to allow for even cooking. If necessary, cook the stew in batches.
-
Not Browning the Chicken:
Fix: Take the time to brown the chicken on all sides before adding it to the slow cooker. This will add flavor and texture to the stew.
-
Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to taste.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the stew to thicken.
Variations & Substitutions
Replace the chicken with additional root vegetables, such as sweet potatoes or parsnips. You can also add tofu or tempeh for protein.
Replace the all-purpose flour with gluten-free flour or cornstarch. Make sure to check the ingredients of the chicken broth and lemon juice to ensure they are gluten-free.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat. You can also add spicy sausage or chorizo for added flavor.
Add Kalamata olives, artichoke hearts, and feta cheese to the stew for a Mediterranean twist. You can also add sun-dried tomatoes and fresh basil for added flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The stew can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. Cool it to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. Reheat it to an internal temperature of 165°F 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 chicken?
Yes, you can use frozen chicken, but make sure to thaw it first. You can thaw it in the refrigerator or thaw it quickly by submerging it in cold water. Pat the chicken dry with paper towels before using it in the recipe.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as bell peppers, zucchini, or green beans. Just make sure to adjust the cooking time accordingly. Some vegetables, like bell peppers, may need to be added towards the end of the cooking time to prevent overcooking.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the chicken broth and lemon juice. Bring the stew to a boil, then cover the Dutch oven and transfer it to the oven. Cook at 300°F for 2-3 hours, or until the chicken and vegetables are tender.
Can I serve this stew with other sides?
Yes, you can serve this stew with other sides, such as crusty bread, mashed potatoes, or roasted vegetables. The stew is also delicious served over rice or quinoa. Feel free to get creative and experiment with different sides to find your favorite combinations.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Brown the chicken and cook the vegetables in the Instant Pot, then add the chicken broth and lemon juice. Close the lid and cook on high pressure for 10-15 minutes, or until the chicken and vegetables are tender. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. Reheat it to an internal temperature of 165°F before serving.
Savory Slow Cooker Chicken and Root Vegetable Stew with Garlic and Lemon
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium parsnips, peeled and chopped
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Step 1: Prepare the ingredients. Peel and chop the carrots, potatoes, and parsnips. Chop the onion and mince the garlic.
- Step 2: Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the vegetables and chicken to the slow cooker. Add the chopped carrots, potatoes, and parsnips to the slow cooker. Add the browned chicken, cooked onion and garlic, chicken broth, white wine (if using), thyme, salt, and pepper. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Stir in the lemon juice. About 30 minutes before serving, stir in the freshly squeezed lemon juice.
- Step 7: 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 broth with vegetable broth for a vegetarian option.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add other root vegetables, such as turnips or rutabaga, to the stew for added flavor and nutrition.
- Leftover idea: Use leftover stew as a filling for sandwiches or wraps.
