This chicken stew recipe is part of a delicious frugality series called How to stretch a whole chicken into many healthy meals. To start this plucky series from the beginning, read the clucky introduction.
I love a hearty and healthy chicken stew to spice things up when it’s cold outside. For this frugal recipe all you need is a little leftover cooked chicken, a slow cooker, and some chickpeas. Easy, tasty, frugal, and good.
Chicken Stew Ingredients:
- 1 cup shredded cooked chicken, or more
- 1 cup homemade chicken stock
- 4 large tomatoes chopped, or 1 28-ounce can tomatoes (undrained, coarsely chopped)
- 2 medium potatoes, cubed
- 1 cup dried, soaked, and cooked chickpeas, or 1 can drained and rinsed
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup water
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon olive oil
- 2 teaspoons dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoons each salt and pepper
This recipe makes 4-6 servings.
Five Easy Steps: Chicken and Chickpea Stew
This simple slow cooker recipe got me through some tough times.
Step One: In a saucepan, heat olive oil over medium heat. Cook onion until tender.
Step Two: Add garlic, paprika, two of the tomatoes, basil and oregano to the saucepan. Simmer, stirring often for around 5 minutes.
Step Three: Transfer to your slow cooker. Add potato cubes, chicken, chicken stock, water, cooked or canned chickpeas, and remaining tomatoes.
Step Four: Stir. Cover and cook on high for around 6 hours, or until potatoes are tender.
Step Five: Add salt and pepper to taste, garnish with parsley.
Serve with quinoa, rice, or bread. I usually enjoy this dish with a green leafy salad or an extra side of vegetables.
Read the rest of this chicken stretching series:
| Frugal Chicken Series: |
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Your two cents:
I made this recipe tonight, with turkey and a few adaptions, and it was fantastic! Great recipe! Thanks.
This was even better with sweet potatoes and a bit of moroccan spice mix with cinnamon. Freezes well and we will take this on our camping road trip!
I have made this three times and it was a great hit! I have added 1 cup of quinoa and it turned out to be a thick stew or savoury porridge. I use my dutch oven instead of the slow cooker as my family are big eaters and the slow cooker is WAY too small. (eg. my fiancee can eat the whole take-home roasted chicken by himself! He’s 6’6″ and muscular). I have used ground turkey instead of the chicken and it worked out great! I just make sure to drain the ground turkey of the fat and put it back into the dutch oven.
I made this last night and it was delicious. I used 2 cups of vegetable stock instead of 1 cup of chicken stock and 1 cup of water. I also added more paprika and some cumin to taste.
It was a big hit and now I have leftovers for lunch at work! Thanks for sharing!