Slow Cooked Chicken Stew With Kale Recipes

CITRUSY TOM YUM CHICKEN STEW WITH YAMS & KALE (SLOW COOKER)

Steps:

• Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
• Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
• After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
• Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
• Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

CHICKEN AND KALE STEW (CROCK POT, PALEO)

Steps:

• Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
• On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
• high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
• Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
• If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

SMOKY CHICKEN, BEAN & KALE STEW

Steps:

• Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
• Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
• Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
• Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
• Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

RANCH CHICKEN STEW WITH KALE

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until soft, about 5 minutes. Add kale. Stir in garlic, oregano, and ranch seasoning mix; cook until fragrant, about 1 minute.
• Add chicken and toss until evenly combined with onion mixture. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
• Mash 1 can beans in a medium bowl until chunky. Add to the stew along with whole beans and chile peppers. Simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
• Ladle into bowls and squeeze lime juice over the top.

CHAMBERLAYNE CHICKEN AND KALE STEW

Steps:

• Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.