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Why You'll Love This slow cooker lemon garlic chicken and root vegetable stew
- Easy to Make: This recipe is incredibly simple - just throw all the ingredients into your slow cooker and let it do the work for you.
- Customizable: You can customize this recipe to your liking by adding your favorite vegetables or spices.
- Healthy: This recipe is packed with nutritious ingredients, including lean protein, fiber-rich vegetables, and healthy fats.
- Cost-Effective: This recipe is very budget-friendly - you can make a large batch of stew for a fraction of the cost of dining out.
- Perfect for Meal Prep: This recipe is perfect for meal prep - you can make a big batch of stew on the weekend and enjoy it throughout the week.
- Freezer-Friendly: This recipe is freezer-friendly - you can freeze the stew for up to 3 months and thaw it when you're ready to eat it.
- Great for Special Diets: This recipe is perfect for special diets - it's gluten-free, dairy-free, and can be made paleo or keto with a few simple substitutions.
- Delicious: Most importantly, this recipe is absolutely delicious - the combination of tender chicken, flavorful garlic, and tangy lemon, along with a variety of root vegetables, makes for a truly satisfying and delicious meal.
Ingredient Breakdown
The key ingredients in this slow cooker lemon garlic chicken and root vegetable stew recipe are chicken breast or thighs, garlic, lemon juice, olive oil, and a variety of root vegetables such as carrots, potatoes, and parsnips. The chicken provides lean protein, while the garlic and lemon juice add plenty of flavor. The olive oil is used to sauté the garlic and add moisture to the stew. The root vegetables add natural sweetness, fiber, and texture to the dish. You can also customize the recipe by adding your favorite vegetables or spices. For example, you could add some diced bell peppers or mushrooms to the stew for extra flavor and nutrition. You could also add some dried herbs such as thyme or rosemary to give the stew a more savory flavor.
How to Make slow cooker lemon garlic chicken and root vegetable stew
Start by preparing all the ingredients. Peel and chop the carrots, potatoes, and parsnips into bite-sized pieces. Mince the garlic and chop the fresh parsley.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the chopped chicken, carrots, potatoes, and parsnips to the slow cooker. Pour in the chicken broth, lemon juice, and garlic mixture. Season with salt and pepper to taste.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The stew is done when the chicken is cooked through and the vegetables are tender.
Serve the stew hot, garnished with fresh parsley and a squeeze of lemon juice. You can also serve with crusty bread or over mashed potatoes or rice.
Let the stew cool completely, then refrigerate or freeze for later use. The stew will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Tips for Perfect Results
Use fresh, high-quality ingredients to get the best flavor and texture out of your stew. Choose organic or locally sourced produce whenever possible.
Make sure to cook the chicken until it's just done, then remove it from the heat. Overcooking can make the chicken dry and tough.
Add the aromatics, such as garlic and herbs, towards the end of cooking time. This will help preserve their flavor and aroma.
Choose a slow cooker that's the right size for the amount of stew you're making. A slow cooker that's too small can lead to overcooking, while one that's too large can result in undercooking.
Stir the stew occasionally, but avoid over-stirring. This can break down the vegetables and make the stew too thick.
Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Don't be afraid to experiment with different spices and seasonings to find the flavor combination that you like best.
Serve the stew with crusty bread or over mashed potatoes or rice. This will help to soak up the flavorful broth and add texture to the dish.
Common Mistakes to Avoid
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Overcooking the Chicken: Overcooking the chicken can make it dry and tough. Make sure to cook the chicken until it's just done, then remove it from the heat.
Fix: Check the chicken frequently during the cooking time, and remove it from the heat as soon as it's cooked through.
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Not Browning the Chicken: Not browning the chicken can result in a lack of flavor and texture. Make sure to brown the chicken on all sides before adding it to the slow cooker.
Fix: Brown the chicken in a skillet before adding it to the slow cooker. This will add flavor and texture to the dish.
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Not Using Enough Liquid: Not using enough liquid can result in a dry and flavorless stew. Make sure to use enough chicken broth and lemon juice to cover the ingredients.
Fix: Use enough chicken broth and lemon juice to cover the ingredients. You can also add more liquid during the cooking time if necessary.
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Not Seasoning Enough: Not seasoning enough can result in a bland and flavorless stew. Make sure to season the stew with salt, pepper, and any other desired spices.
Fix: Season the stew with salt, pepper, and any other desired spices. You can also add more seasoning during the cooking time if necessary.
Variations & Substitutions
Replace the chicken with extra-firm tofu or tempeh. You can also add more vegetables such as mushrooms, bell peppers, and zucchini.
Replace the chicken with extra-firm tofu or tempeh. Use a vegan broth and omit the honey. You can also add more vegetables such as mushrooms, bell peppers, and zucchini.
Use gluten-free chicken broth and omit the wheat-containing ingredients. You can also use gluten-free soy sauce or tamari.
Omit the potatoes and carrots. Use low-carb vegetables such as zucchini, bell peppers, and mushrooms. You can also use a low-carb broth.
Add diced jalapenos or serrano peppers to the stew. You can also use spicy broth or add a spicy seasoning blend.
Omit the garlic and onions. Use mild broth and omit the spicy seasoning blend. You can also use mild salsa or omit it altogether.
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 3 days. Make sure to cool it to room temperature before refrigerating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing. Reheat the stew 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 this recipe?
Yes! This recipe can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
Yes! This recipe is gluten-free. However, if you're using a store-bought chicken broth, make sure to choose a gluten-free option. You can also use gluten-free soy sauce or tamari.
Can I use other types of protein?
Yes! You can use other types of protein such as beef, pork, or lamb. Keep in mind that the cooking time may vary depending on the type and cut of meat you use.
Can I add other vegetables?
Yes! You can add other vegetables such as mushrooms, bell peppers, and zucchini. Just make sure to adjust the cooking time accordingly.
Is this recipe spicy?
No! This recipe is not spicy. However, you can add diced jalapenos or serrano peppers to give it a spicy kick.
Can I serve this with rice or bread?
Yes! You can serve this stew with rice, bread, or over mashed potatoes. The choice is yours!
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Just make sure to adjust the cooking time accordingly.
slow cooker lemon garlic chicken and root vegetable stew
Ingredients
- 2 lbs boneless, skinless chicken breast or thighs
- 4 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 cup water
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp freshly squeezed lemon juice
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, potatoes, and celery. Mince the garlic. Season the chicken with salt, pepper, and thyme.
- Step 2: Heat the olive oil in the slow cooker. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the chicken and cook until browned. Add the chicken to the slow cooker and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the slow cooker and set aside.
- Step 4: Add the chopped vegetables and chicken broth. Add the chopped carrots, potatoes, and celery to the slow cooker. Pour in the chicken broth and water. Stir to combine.
- Step 5: Return the chicken to the slow cooker. Return the browned chicken to the slow cooker and stir to combine with the vegetables and broth.
- Step 6: Cook on low for 6-8 hours. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 7: Stir in the lemon juice. Stir in the freshly squeezed lemon juice and season with salt and pepper to taste.
- Step 8: Serve hot. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance. Reheat and serve.
- Substitution: Swap the chicken for beef or pork if desired. Adjust the cooking time accordingly.
- Pro tip: Use a slow cooker liner for easy cleanup.
- Variation: Add other vegetables such as diced bell peppers or sliced mushrooms to the stew.
- Dietary restriction: This recipe is gluten-free and can be adapted to be dairy-free by substituting the chicken broth with a dairy-free alternative.
