Slow Cooker – Easy Chicken Stew
Nothing beats a chunky soup or stew on a cold day, especially if its cooking in the slow cooker which makes it zero effort.
What you will need:
- Chorizo cut into small pieces (approx 7cm piece)
- 4 chicken breasts
- 400g tin green lentils
- 500g carton passata
- 2 garlic cloves crushed
- 2 good teaspoons smoked paprika
- 1 veg stock cube
- Small teaspoon English Mustard
- New potatoes and carrot chunks – as many as you can fit into your slow cooker/pan Salt and pepper
- Fresh Parsley
If using a slow cooker, make sure that you put this on in the morning (just before school run is a good time). You can prepare everything the night before so that in the morning you can just pop it all in and leave all day long.
Cut the Chorizo into small chunks and add to slow cooker.
Cut the chicken breasts into large chunks (you can use skinless/boneless chicken thighs as well).
Add the lentils, passata, two cloves of garlic crushed, and two generous teaspoons of smoked paprika.
Add in a small teaspoon of English Mustard.
Peel approximately 4 carrots and cut into small batons.
Cut new potatoes into quarters (I find that 6yo Isabelle prefers quarters).
Once all of this is added to the slow cooker, add the vegetable stock cube and add water to fill the slow cooker.
Towards the end, add a generous amount of chopped fresh parsley, and if needed add a bit of flour to thicken it up. Add salt and pepper to taste.
We also like to add butterbeans, but unfortunately Isabelle isn’t a fan but I would usually have them.
This is a really tasty but filling family favourite and because it’s made in the slow cooker it’s perfect for busy family life. Ryan can grab a bowl full before going off to football training, Isabelle can eat as soon as she is hungry and we can eat when Isabelle is in bed in peace and quiet. That is if we’re not having it together as a family meal.