Homechili Summer Chicken Stew

Summer Chicken Stew

Posted in : chili, crock pot, crockpot, dinner, food, healthy, lunch, recipe, Slow cooker, summer, veggies on by : Jeanette Rueb Tags: , , , , , , , , , ,

Crock pot meals are some of my favorites because I can throw stuff in the pot in the morning, turn it on, and have dinner ready in the evening whenever I need it. Meals like that are especially nice when either hubby has long meetings that take him until after or I have to leave shortly after he gets home to go to choir practice or a game. The thing is, stew is easy to pass off as a whenever meal when it’s cold out, but once it gets warmer, that heavy food feels a little excessive.

I have a couple of other summer soups and stews on here, but this one features some more diverse ingredients and flavors for a real garden treat! Don’t let the ingredient list intimidate you. It’s mostly spices.

1 Onion, diced
2 Chicken breasts
Salt & Pepper, to taste
1 tbsp Sage
1/2 tbsp Thyme
1 tbsp Oregano
1 tsp Dill
1 tsp Rosemary
2 cloves Garlic, minced
1 tbsp Lemon juice
1 Zucchini, cut into chunks
1 Yellow squash, cut into chunks
1 Leek, cut into thin coins
1 Anaheim pepper, diced
2 Jalapenos, diced
1 Habanero pepper, diced
2, 15.5 oz cans Great northern beans, drained
2, 14.5 oz cans Diced tomatoes, with liquid

Chop up your onion and layer it on the bottom of the pot. Next, cut the chicken into bite-sized chunks (~1 inch) and spread them out in the pot. Season evenly with salt, pepper, sage, thyme, oregano, dill, and rosemary. Add minced garlic over that and sprinkle lemon juice on everything. Cut up your zucchini and squash and add them into the pot.

To prepare the leek, wash it first before cutting off the dark green leaves and the bottom rooted bulb, leaving about 3-4 inches of the lower half of the plant. If that still doesn’t make sense, that’s okay. Here’s an image to clear things up that I definitely just lifted from a Google search.

Once you’ve got the usable part of the leek, chop it into thin cross-sections. Separate the rings, and toss them into the pot. Dice up the peppers, removing as many of the seeds as you want. Add in the beans and tomatoes, and stir everything up before covering and cooking on low for 6-8 hours or on high for 3-4 hours.

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