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Why You'll Love This cozy one pot chicken and kale stew with carrots and potatoes
- Easy to Make: This recipe is a breeze to prepare, with a simple ingredient list and straightforward instructions.
- One Pot Wonder: Everything cooks in one big pot, making cleanup a snap and reducing waste.
- Nourishing Ingredients: This stew is packed with nutritious ingredients like chicken, kale, carrots, and potatoes, making it a great option for a healthy meal.
- Customizable: Feel free to add your favorite spices or herbs to make the recipe your own.
- Make-Ahead Friendly: This stew can be made ahead of time and refrigerated or frozen for later use.
- Comforting and Delicious: The combination of tender chicken, flavorful broth, and hearty vegetables is sure to become a new favorite.
- Perfect for a Crowd: This recipe makes a big batch of stew, perfect for feeding a crowd or having leftovers for later.
- No Special Equipment Needed: You can make this recipe with just a few basic kitchen tools, including a large pot and some utensils.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, carrots, potatoes, onions, garlic, chicken broth, and some basic spices. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides lean protein, while the kale adds a boost of nutrients and flavor. The carrots and potatoes add natural sweetness and hearty texture, while the onions and garlic provide a savory flavor base. The chicken broth ties everything together, adding moisture and flavor to the stew. When selecting these ingredients, be sure to choose fresh, high-quality options for the best results.
How to Make cozy one pot chicken and kale stew with carrots and potatoes
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of chicken breast or thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add 1 large onion, chopped, to the pot. Cook until the onion is softened and translucent, about 5 minutes. Add 3 cloves of minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 2 large carrots, peeled and chopped, and 2-3 large potatoes, peeled and chopped, to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Pour in 4 cups of chicken broth and add 2 cups of chopped kale to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the vegetables are tender and the chicken is cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
If you like a little heat in your stew, add 1-2 diced jalapenos or 1-2 teaspoons of dried red pepper flakes to the pot during the last 10 minutes of cooking.
Tips for Perfect Results
Choose fresh, high-quality ingredients for the best flavor and texture.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add the kale to the pot during the last 10-15 minutes of cooking, so it wilts into the stew and adds flavor.
Choose a large, heavy pot with a tight-fitting lid to distribute heat evenly and prevent the stew from burning.
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the stew to thicken.
Feel free to add your favorite spices or herbs to the stew to make it your own.
Serve the stew with some crusty bread for dipping in the broth, for a truly satisfying meal.
Make a big batch of the stew and portion it out for meal prep, for a quick and easy lunch or dinner.
Common Mistakes to Avoid
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Overcrowding the Pot: Be sure to leave enough space in the pot for the ingredients to cook evenly and the stew to simmer properly.
Fix: Cook the stew in batches if necessary, or use a larger pot to accommodate all the ingredients.
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Not Browning the Chicken: Failing to brown the chicken can result in a lackluster flavor and texture.
Fix: Take the time to properly brown the chicken on all sides, to create a rich and satisfying flavor.
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Not Seasoning Enough: Underseasoning can result in a bland and unappetizing stew.
Fix: Taste and adjust the seasoning as you go, adding more salt, pepper, or herbs as needed to create a balanced flavor.
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Overcooking the Vegetables: Overcooking can make the vegetables mushy and unappetizing.
Fix: Cook the vegetables until they're tender, but still crisp, and adjust the cooking time as needed to achieve the perfect texture.
Variations & Substitutions
Add some heat to the stew by incorporating diced jalapenos or serrano peppers, or by using spicy chicken broth.
Replace the chicken with additional vegetables, such as mushrooms, bell peppers, or zucchini, and use vegetable broth instead of chicken broth.
Use low-sodium chicken broth and reduce the amount of salt added to the stew, for a lower-sodium option.
Replace the all-purpose flour with gluten-free flour, and use gluten-free chicken broth to make the stew gluten-free.
Cook the stew in a slow cooker, by browning the chicken and cooking the vegetables in a skillet, then transferring everything to the slow cooker with the remaining ingredients and cooking on low for 6-8 hours.
Cook the stew in an Instant Pot, by browning the chicken and cooking the vegetables using the sauté function, then adding the remaining ingredients and cooking on high pressure for 10-15 minutes.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours, before refrigerating or freezing.
Store the stew in the refrigerator for up to 3-4 days, in an airtight container. Reheat gently before serving.
Store the stew in the freezer for up to 3-4 months, in an airtight container or freezer bag. Thaw overnight in the refrigerator, then reheat gently before serving.
Frequently Asked Questions
Can I make this recipe 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 instead of fresh?
Yes, you can use frozen kale instead of fresh. Simply thaw the frozen kale and squeeze out as much water as possible before adding it to the stew.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as mushrooms, bell peppers, or zucchini. Simply add them to the pot during the last 30 minutes of cooking, so they retain their texture and flavor.
Is this recipe gluten-free?
This recipe is not gluten-free, as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the flour with gluten-free flour and using gluten-free chicken broth.
Can I freeze the stew for later use?
Yes, you can freeze the stew for later use. Simply store it in an airtight container or freezer bag, and thaw overnight in the refrigerator before reheating gently.
How do I reheat the stew?
You can reheat the stew gently over low heat, stirring occasionally, until warmed through. Alternatively, you can reheat it in the microwave, in 30-second increments, stirring between each interval, until warmed through.
Can I make this recipe in a large batch?
Yes, you can make this recipe in a large batch, simply by multiplying the ingredients. This is perfect for feeding a crowd or for meal prep.
cozy one pot chicken and kale stew with carrots and potatoes
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2-3 medium potatoes, peeled and chopped
- 2 cups chopped kale, stems removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup water
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Remove the stems from the kale and chop the leaves into smaller pieces. Mince the garlic and set aside.
- Step 2: Heat the oil in a large pot. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until it's browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set it aside.
- Step 4: Add the carrots and potatoes and cook until tender. Add the chopped carrots and potatoes to the pot and cook until they're tender, about 10-12 minutes.
- Step 5: Add the kale and cook until wilted. Add the chopped kale to the pot and cook until it's wilted, about 2-3 minutes.
- Step 6: Add the chicken broth, water, and spices. Add the chicken broth, water, thyme, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.
- Step 7: Return the chicken to the pot and simmer. Return the chicken to the pot and simmer the stew over medium-low heat for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the chicken for beef or pork, or use a combination of meats for added flavor.
- Pro tip: Use a high-quality chicken broth for the best flavor, and don't be afraid to add your own favorite spices and herbs to the stew.
- Variation: Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Leftovers: Use leftover stew as a filling for sandwiches or wraps, or serve over rice or noodles for a quick and easy meal.
