Chicken bean and broccoli stew (crockpot recipes)

My obsession with beans continues after a couple of days of eating pizza. After my fall this weekend, I wasn’t able to move much on Sunday night and most of yesterday. When you can’t put weight on your knee, you can’t cook. And so, I ordered in on Sunday and ate the leftovers for lunch on Monday.

Last night, I hobbled around my kitchen with my dad’s old cane and cussed the entire time I cooked. But I had chicken in my fridge that I needed to use up. So, I made one of the laziest stews I’ve ever done. This is an easy one pot meal where you just throw everything into the pot and turn it on.

Luckily, most of the ingredients had been pre-prepped and so all I had to do was cut up an onion and celery. I had some frozen broccoli and black beans I wanted to use up – and this was a nice twist on a traditional stew.

The celery was cut into bigger pieces than I normally do and I used a russet potato instead of baby potatoes. It was so good.

Ingredients

  • 1 package of skinless boneless chicken
  • 1 small yellow onion chopped into chunky pieces
  • 1.5 cups of celery – large chunks
  • 1.5 cups of broccoli florets
  • 1.5 cups of baby carrots
  • 1 cup of frozen peas or corn
  • 1.5 cups of mushrooms sliced
  • 1 cup of black beans (rinsed, drained)
  • 1 large potato peeled and cut into chunks
  • 1/2 cup of chicken broth or stock
  • 1 tablespoon of flour to thicken the gravy

To make this a vegan friendly dish, just omit the chicken or use meat alternatives. Or another cup of white beans!

Seasoning

  • Salt, black pepper, dill and thyme – about 1/2 teaspoon of each
  • Your choice of minced or fresh garlic – I use about 1/2 teaspoon of minced

Preparation – lazy edition

Because of my injury, I was glad that most of my vegetables were pre-prepped. All I had to do was cut up some onions and celery. The rest was already washed and ready to go.

Just throw all the vegetables in the pot. Add in the garlic. Some seasoning. Pour in the broth. Place the chicken thighs or breasts on top of the vegetables. Season to taste.

Turn on low and cook for 6-8 hours. Make sure to check it every so often. Food can burn or stick to the pot. If there is too much liquid, you can add some sifted flour and mix it in well. Corn starch can also work.

Add in the frozen peas or corn last – about the last hour of cooking. If you don’t have six hours to kill, cook on high for about 3 hours. But trust me when I say chicken is better cooked slow and low. You could grill or sear the chicken first if you want more flavour.


Cooking the chicken

When it comes to using chicken thighs like I do – I find it easier to cook the chicken first and then pull it apart. In the last 30 minutes to an hour of cooking, take the chicken out of the pot and put on a plate. Use a fork to pull the meat apart. Then put the meat back in, mix it well with a wooden spoon. Cover and finish cooking.

Because it’s just me, I’ll pull apart one thigh for the stew and save the other two thighs for later use. I might use one in a casserole tomorrow. Pulled chicken is great to use in salads or sandwiches. This is where personal preference comes into place. You could also cook the chicken separately and eat it on the side. The options are endless.


Delicious and healthy

I wound up adding some dill and thyme at last minute and it really added a punch to the flavour. I toasted up an English muffin and used it to dip into the gravy. Adding a bit of flour did help to thicken up the sauce. You could also use cornstarch.

Or if you wanted to turn this into a soup, you could just add more chicken broth. Whatever method you want to do – go for it.

Stews and soups are so easy to throw together. They’re perfect for chilly winter days. Or for when you’re feeling under the weather and just wanting something familiar.

I’m going to use the leftover chicken for a broccoli and cheese casserole. Stay tuned for that recipe!


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