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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