Chicken Stew

This is definitely in my top 3 favorite meals. While it requires some prep, it's delicious and very healthy. It's also a great way to get rid of any extra veggies you have on hand. Regardless of what this recipe calls for, I just use whatever I have (sometimes, only onion and carrots).

Ingredients

1 - 1.5 lbs. boneless skinless chicken breast, chopped into chunks (I don't bother chopping it - it tears so easily once it's been cooked)

1 cup baby carrots, chopped

1 stalk of celery, chopped

3 medium sized red potatoes (or several baby red potatoes), chopped into chunks (I just use russet potatoes - the giant bags are so cheap)

½ onion, chopped

1 clove of garlic, minced or pressed (I never have garlic on hand, so I omit this - or just use garlic powder instead)

1½ tsp salt

½ tsp black pepper

1 tsp dried parsley (also omitted)

1 cup water

2 Tbsp butter

2 Tbsp all-purpose flour

½ cup milk (2% or whole preferably)

This recipe offers lots of flexibility. I don't think I've ever made it with every single ingredient, and it still turns out delicious every time.

1. Chop veggies

I like to get all the chopping done the night before so that the next morning all I have to worry about is putting the ingredients in the slow cooker. I chop the onion, carrots, and celery and and keep them together in a tupperware in the fridge. You can also chop your potatoes the night before, but make sure to completely immerse them in water. Potatoes brown very quickly, so keep them in a container of water until right before they go in the slow cooker.

2. Place ingredients in slow cooker.

Start with veggies. Then top with chicken, seasoning, and water.

Notice how the chicken is thrown in unceremoniously.

I also tend to use a lot more potatoes than what's called for, especially if I buy the big $4 bag of russet potatoes.

3. Slow Cook

Cook on High for 4 hours, Medium on 6 hours, or Low for 8 hours. As a rule, I like to cook on Low as often as possible because it cooks it more thoroughly. This is especially a good option if your meat is still a little frozen. I've read that you really shouldn't put frozen meat into the slow cooker, but sometimes even after I put frozen meat in the fridge the night before, it's still pretty frozen in the morning. So, when I can, I cook it longer on Low.

4. Mix flour and milk

This is how you get it soupy. In a small sauce pan, melt butter over medium heat.

Add flour and whisk constantly for about 5 minutes, or until it turns a deep brown color.

Add milk and whisk until thick and bubbly, as seen here:

5. Mix stew

Add the thickened sauce to the slow cooker and mix in well until sauce is blended.

Serve with some crusty bread or rolls. (I usually don't have rolls on hand, so we eat this by itself. It's very sufficient on its own.)

[Original recipe found here]

Meal planning?

If you have lots of chicken to get rid of, try chicken spaghetti or  cheesy chicken & broccoli! You could also try teriyaki chicken or chicken & gravy.

Got tons of potatoes? Try loaded baked potato soup, or pork chops & gravy (coming soon!).