Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This whole30 approved slow cooker chicken stew with kale and carrots
- Easy to Prepare: This recipe is incredibly simple to make, with just a few minutes of prep time required.
- Customizable: Feel free to add your favorite spices, vegetables, or proteins to make this recipe your own.
- Nourishing: This stew is packed with nutritious ingredients, including lean chicken, fresh kale, and sweet carrots.
- Whole30 Approved: This recipe is completely compliant with the Whole30 diet, making it a great option for those following the program.
- Slow Cooker Friendly: This recipe is perfect for busy weeknights or weekend meal prep, as it can be cooked entirely in a slow cooker.
- Delicious: The combination of tender chicken, flavorful vegetables, and soothing broth makes for a truly delicious and satisfying meal.
- Make-Ahead: This recipe can be prepared up to 2 days in advance, making it a great option for meal prep or planning ahead.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for batch cooking or meal prep.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, carrots, onions, garlic, and chicken broth. The chicken provides lean protein, while the kale and carrots add a burst of freshness and nutrition. The onions and garlic add a depth of flavor, and the chicken broth helps to bring everything together. When selecting these ingredients, choose fresh, organic options whenever possible. For the chicken, opt for boneless, skinless breast or thighs. For the kale, choose curly or lacinato kale, and for the carrots, choose fresh, crunchy carrots. You can also substitute other leafy greens, such as spinach or collard greens, for the kale if you prefer.
How to Make whole30 approved slow cooker chicken stew with kale and carrots
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 1-2 pounds of boneless, skinless chicken breast or thighs to the pan. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add 2-3 medium carrots, peeled and chopped, and 2 cups of chopped kale to the pan. Cook until the carrots are tender, about 5-7 minutes. Add the chopped kale and cook until wilted, about 2-3 minutes.
Add 4 cups of chicken broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt to the pan. Stir to combine.
Transfer the mixture to a slow cooker. Add the cooked chicken and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
Serve the stew hot, garnished with fresh herbs and a side of your choice. Enjoy!
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition.
Cook the chicken until it's just done, then remove it from the heat to prevent overcooking.
Add the aromatics, such as thyme and garlic, towards the end of cooking to preserve their flavor and aroma.
Choose a slow cooker that's large enough to hold all the ingredients and has a temperature control to ensure even cooking.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Feel free to experiment with different spices and seasonings to add your own unique flavor to the stew.
Add some potatoes, rice, or other grains to make the stew a complete, one-pot meal.
Freeze the stew for up to 3 months and reheat when needed for a quick and easy meal.
Common Mistakes to Avoid
-
Overcooking the Chicken: Overcooking the chicken can make it dry and tough. To avoid this, cook the chicken until it's just done, then remove it from the heat.
Fix: Check the chicken regularly and remove it from the heat as soon as it's cooked through.
-
Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture. To avoid this, brown the chicken on all sides before adding it to the slow cooker.
Fix: Take the time to brown the chicken properly before adding it to the slow cooker.
-
Not Using Enough Liquid: Using too little liquid can result in a dry, overcooked stew. To avoid this, use enough chicken broth to cover all the ingredients.
Fix: Use enough chicken broth to cover all the ingredients, and add more if necessary.
-
Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture. To avoid this, let the stew rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some diced potatoes, carrots, and other root vegetables to make the stew a hearty, one-pot meal.
Use different proteins, such as beef, pork, or lamb, to change up the flavor and texture of the stew.
Add a squeeze of fresh lemon juice or a splash of vinegar to brighten up the flavors and add a touch of acidity.
Add more chicken broth and use an immersion blender to puree the stew into a smooth, creamy soup.
Use fresh herbs, such as parsley, rosemary, or thyme, to add a bright, fresh flavor to the stew.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then 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 use frozen kale?
Yes, you can use frozen kale. Simply thaw the kale and squeeze out as much water as possible before adding it to the stew.
Can I add other vegetables?
Yes, you can add other vegetables, such as diced bell peppers, zucchini, or mushrooms, to the stew. Just be sure to adjust the cooking time accordingly.
Is this recipe Whole30 approved?
Yes, this recipe is completely compliant with the Whole30 diet. It does not contain any grains, dairy, legumes, added sugars, or processed ingredients.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze this recipe?
Yes, you can freeze this recipe. Simply cool the stew to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Simply brown the chicken and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 10-15 minutes. Let the pressure release naturally, then serve.
Can I use chicken broth instead of stock?
Yes, you can use chicken broth instead of stock. However, keep in mind that broth has a higher sodium content than stock, so you may need to adjust the amount of salt you add to the recipe.
whole30 approved slow cooker chicken stew with kale and carrots
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 cups curly kale, stems removed and discarded, leaves chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 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, carrots, and kale. Mince the garlic. Cut the chicken into 1-inch 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: Add the chicken and cook until browned. Add the chicken to the slow cooker and cook until browned on all sides, about 5 minutes.
- Step 4: Add the onion, carrots, and garlic. Add the chopped onion, carrots, and minced garlic to the slow cooker. Cook until the vegetables are tender, about 5 minutes.
- Step 5: Add the kale, chicken broth, diced tomatoes, thyme, salt, and pepper. Add the chopped kale, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe on the stovetop. Simply cook the chicken and vegetables in a large pot, then add the kale and cook until wilted.
- To freeze, cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months.
- To reheat, thaw the frozen stew overnight in the refrigerator, then reheat it in the slow cooker or on the stovetop until hot and steaming.
- You can customize this recipe to your taste by adding your favorite spices or herbs.
