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Why You'll Love This hearty slow cooker chicken and potato stew with spinach and carrots
- Easy to Make: This recipe is incredibly simple to prepare, with minimal prep work and a hands-off cooking process.
- Comforting and Delicious: The combination of tender chicken, fluffy potatoes, and fresh spinach and carrots is a match made in heaven.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make the recipe your own.
- Perfect for Meal Prep: This stew is perfect for meal prep, as it can be made in large batches and reheated throughout the week.
- Slow Cooker Friendly: The slow cooker does all the work for you, making it easy to come home to a hot, ready-to-eat meal.
- Nourishing and Healthy: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying option for a weeknight dinner.
- Freezer Friendly: You can freeze the stew for up to 3 months, making it a great option for future meals.
- Budget Friendly: This recipe is affordable and can be made with ingredients you likely already have on hand.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, diced potatoes, fresh spinach and carrots, onions, garlic, chicken broth, and tomato paste. Each of these ingredients plays a crucial role in creating the rich, comforting flavor of the stew. The chicken provides lean protein, while the potatoes add natural sweetness and creamy texture. The spinach and carrots add a burst of freshness and color, while the onions and garlic provide a depth of flavor. The chicken broth and tomato paste help to create a rich, savory sauce that ties the entire dish together.
How to Make hearty slow cooker chicken and potato stew with spinach and carrots
Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh spinach.
Heat a skillet over medium-high heat and add a tablespoon of oil. Brown the chicken on all sides until cooked through, about 5-7 minutes.
Add the chopped onions, carrots, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.
Add the browned chicken, cooked vegetables, diced potatoes, chicken broth, and tomato paste to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Stir in the chopped spinach and cook for an additional 30 minutes, until the spinach is wilted.
Tips for Perfect Results
Choose fresh, flavorful ingredients to ensure the best results.
Leave enough space between the ingredients to allow for even cooking.
Browning the chicken adds depth of flavor and texture to the stew.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Add your favorite spices or herbs to give the stew a unique flavor.
Freeze the stew for up to 3 months and reheat when needed.
Serve the stew with crusty bread or over mashed potatoes for a satisfying meal.
Add a splash of red or white wine to the stew for added depth of flavor.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C) and then remove it from the slow cooker to prevent overcooking.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken before adding it to the slow cooker, as this step adds depth of flavor and texture to the stew.
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Using Low-Quality Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best results and avoid a bland or unappetizing stew.
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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 stew to thicken.
Variations & Substitutions
Replace the chicken with additional vegetables, such as zucchini, bell peppers, or mushrooms, and use vegetable broth instead of chicken broth.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Replace the potatoes with cauliflower or zucchini noodles and reduce the amount of carrots.
Use gluten-free chicken broth and be sure to check the ingredients of the tomato paste and any other store-bought ingredients to ensure they are gluten-free.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) 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 freeze the stew?
Yes, you can freeze the stew for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast instead of thighs. However, keep in mind that chicken breast can become dry if overcooked, so be sure to check the internal temperature and adjust the cooking time as needed.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as zucchini, bell peppers, or mushrooms. Just be sure to adjust the cooking time and liquid levels as needed to accommodate the additional ingredients.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free chicken broth and being mindful of the ingredients in the tomato paste and any other store-bought ingredients.
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 Dutch oven, then add the remaining ingredients and simmer on the stovetop or in the oven until the stew is hot and the flavors have melded together.
hearty slow cooker chicken and potato stew with spinach and carrots
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 large potatoes, peeled and cubed
- 4 cups chicken broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 cup fresh spinach leaves
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and slice the carrots. Peel and cube the potatoes.
- 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 onions 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 potatoes, carrots, and chicken broth. Add the cubed potatoes, sliced carrots, and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- Step 5: Add the chicken and thyme. Add the browned chicken, thyme, salt, and pepper to the skillet. Stir to combine, then cover the skillet and transfer it to the slow cooker.
- Step 6: Cook the stew. Cook the stew on low for 6-8 hours or on high for 3-4 hours.
- Step 7: Add the spinach. Stir in the fresh spinach leaves and cook until wilted, about 5 minutes.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with additional thyme if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and brown the chicken up to a day in advance.
- Substitution: Swap the chicken for beef or pork, if desired.
- Pro tip: Use low-sodium chicken broth to reduce the salt content of the stew.
- Variation: Add other vegetables, such as diced bell peppers or sliced mushrooms, to the stew for added flavor and nutrition.
- Leftovers: Reheat the stew and serve with crusty bread or over mashed potatoes.
