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Ingredients 0/14
Why This Recipe Is So Good
Comforting and full of rich flavors that develop slowly over time. The meat becomes tender and juicy, making each bite satisfying. It’s a great meal to enjoy on a cozy day or when you want something hearty and warming.
Better Cooking Tips
- Brown the chicken well before braising to add extra depth of flavor.
- Use fresh herbs for a brighter taste, but dried herbs work well if fresh aren’t available.
- Keep the heat low and cook slowly to ensure the meat stays tender and the sauce thickens nicely.
- Use fresh herbs for a brighter taste, but dried herbs work well if fresh aren’t available.
- Keep the heat low and cook slowly to ensure the meat stays tender and the sauce thickens nicely.
Step 1
Heat some oil in a skillet over medium heat. Toss in the chopped onion and garlic, cooking them gently until they soften and become translucent—this usually takes about 5 minutes.
Step 2
Place the chicken breasts in the slow cooker. Add the cooked onion and garlic along with the vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and a bay leaf. Give everything a good stir to combine.
Step 3
Set the slow cooker to low and let it cook for 7 to 8 hours, until the chicken is nice and tender. When it’s done, fish out the bay leaf and discard it.
Step 4
Take the chicken out and shred it with two forks, then stir it back into the stew. Give it one last mix, and it’s ready to serve!
Serving Options
Serve this stew over creamy mashed potatoes, buttered noodles, or with a side of crusty bread to soak up the sauce. A simple green salad or steamed vegetables make a fresh, light contrast to the rich stew.
Storing Food Safely
Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days and tastes even better the next day. You can also freeze portions for up to 3 months—just thaw slowly in the fridge before reheating gently on the stove.
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