Slow Cooked Chicken Stew and Broccoli

slow cooked crock pot chicken stew with broccoli

Brenda and I were sitting in the kitchen last week almost congenially whilst waiting for a beef stew and some pommes dauphinoise to finish baking when suddenly there was a loud WHUMP from the oven which promptly stopped working. Trust me, trying to finish a potato gratin dish on the hob, doesn’t really work, but that’s an entirely different story.

Since then, we have had to be rather more inventive about how we cook and this has included us peering into the darkest recesses of the cupboards (prompting, I may add, ordering Brenda to give them all a jolly good clean!) and finding lurking there not Brenda’s latest beau in a casket, but a slow cooker. This seemed like the ideal moment to make use of it!

It would really need you to be quite organised in terms of having something ready for when you get back from work as the minimum cooking time seems to be about 4 hours, but, having made the necessary allowance for this, we have had a couple of good results, one of which I would like to share with you here… the salty garlicky tang of the crunchy broccoli you’ll hopefully find as pleasant an accompaniment to the mild chicken, as we did.

slow cooked crock pot chicken stew with broccoli

INGREDIENTS for the chicken stew

4 boneless skinless chicken pieces (thighs and/or breasts) – about 750g altogether
750ml chicken stock
4 carrots – rough chopped
2 stalks celery – finely chopped
1 large fennel bulb – medium sliced
1 large onion – medium chopped
1 400g can beans – cannellini, borlotti or butter
500g potatoes – into approx 2cm cubes
2 bay leaves
sea salt and fresh cracked black pepper
1 1/2 tsp fennel seeds
1 tsp chilli flakes
1 1/2 tbsp flour
olive oil

slow cooked crock pot chicken stew with broccoli

INGREDIENTS for the broccoli

1 head of broccoli – separated into florets and each floret sliced a couple of times
handful of flaked almonds
2 fat cloves of garlic – minced
olive oil
knob of butter
soy sauce
sea salt and fresh cracked black pepper

slow cooked crock pot chicken stew with broccoli

Method for the Chicken Stew

1) coat the chicken pieces in seasoned flour
2) meanwhile heat a splash of olive oil in a heavy, spacious frying pan – then fry the floured chicken pieces over a medium heat until golden brown
3) remove the chicken pieces and place into the slow cooker. Add the celery, onion, carrot and bay leaves and fry for 5-10 mins in the frying pan until turning translucent.
4) add the veggies and bay leaves in with the chicken. Use some of the stock to deglaze the frying pan, tipping the liquid then also into the slow cooker
5) add the rest of the stock direct to the slow cooker, then the beans and potatoes and the fennel seeds and chilli flakes. I recommend adding a bit more seasoning at this point. Cook according to the directions on your slow cooker but this will likely be approx 4-5 hours on high or 8 hours on low.
6) 10 mins or so before you want to serve, whip up the broccoli as below….

slow cooked crock pot chicken stew with broccoli

Method for the broccoli

1) Heat a little olive oil in a frying pan or wok and when hot but not smoking, add the broccoli, garlic and almonds
2) Keep it moving all the time – adding a splash of water if it just needs a little extra steam to cook – but you definitely don’t want the garlic or salmon flakes to burn or for the broccoli to go floppy – it should only take 3-4 mins
3) Season with a good pour of soy sauce and pinch of sea salt
4) Dress with a knob of butter, give a final stir and serve hot and crunchy with the chicken and fennel stew

slow cooked crock pot chicken stew with broccoli

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestEmail this to someoneShare on StumbleUponShare on RedditShare on TumblrDigg thisPrint this page

Leave a Reply