19 Feb Slow Cooker Chicken Stew
This chicken stew was made from the left overs from our sunday roast. Absolutely nothing wasted, even boil the bones up for the stock.
The cooking time is huge but time it right and this is a very simple and nutritious meal that uses up the bits that so many people will throw away.
To make the stock
Pick off all the meat and put aside for adding back in later.
Break up the carcass into smaller pieces and place in the slow cooker.
Add in any old veg you may have lying around in the fridge that you may not still want to cook with but isnt actually mouldy. Don’t add cabbage or cauliflower as they can make it a little bitter.
Put the slow cooker on a low heat and cook through for about 5-6 hours, I usually just do this after our roast as we’re tidying up and leave it going for the evening.
Strain the bones and veg and throw away leaving the liquid.
For the Stew – Ingredients
Left over chicken
2 medium sweet potatoes
Half a butternut squash
1 large leek
1 red onion
2 cloves of garlic
1 tsp of salt
A few grinds of black pepper
Chop up the chicken into small pieces and into the slow cooker.
Chop all the veggies to whatever size you prefer and throw in with the chicken.
Finely chop the garlic and stick it in.
Add the salt and pepper.
Turn it on to low and again just leave it going for about 5-6 hours.
I usually do this on a monday morning so that its ready by the time I get back for lunch.
Please let us know what you think in the comment below.