This article was published on November 10th, 2018
Since it feels like Canadian fall has officially ended, and the start of winter has begun, warmth is a must. Clocks have been put back an hour, and now there is a longer and colder night. Why would you want to go outside when you can stay indoors and warm not only yourself, but your tummy? Although it’s still technically fall, it sure doesn’t feel that way this year. Winter coats, hats, gloves, and scarfs are used to warm your body, while hot and delicious foods like a homemade stew can warm your insides.
Dated back to ancient times, stews have been made. While some of the world’s oldest evidence shows them being made in Japan. In other areas of the world dating back 8,000 years or more, practices such as using shells of animals were used to boil the food in. Amazonian tribes for instance used the shells of turtles to make their stews. Thankfully, in today’s world we have bowls and pots.
While some people see stew and soup to be the same thing, it is not. Soup has a more watery liquid for its broth. Stew has a thick liquid, that in some instances, could allow the dish to be served on a plate. Do you prefer a stew that has a lot of thick liquid with your chicken and vegetables? Or, do you prefer a stew that has only a little bit of thick liquid with your vegetables and chicken? The recipe below offers the perfect median.
Take out your slow cooker, and get ready to warm your tummy this cold fall. Heck, save this recipe and reuse it in the winter months to come. This recipe will make 4-6 bowls.
What you need:
- 3 Chicken Breasts Cubed
- 5 Peeled and Cubed Potatoes
- 4 Diced Celery Sticks
- 4 Sliced Carrots
- 1/2 Red Onion Diced
- 1/2 Sweet White Onion Diced
- 2 Chopped Green Onions
- 1 1/2 Cups Frozen Peas
- Chopped Fresh Herbs (Parsley, Thyme, Sage)
- 1 Rounded tsp Minced Garlic
- 2 Cups Chicken Stock
- 1 Chicken Stew Packet
- Bread Bowl (optional)
Before getting started on your ingredients, make sure to plug in your slow cooker. Turn it to low heat, as it will take 8 hours to cook. Start with your chicken breasts, and add the ingredients one at a time. Give it a good stir each time you add something. Only add the peas in the last 60 minutes of cook time. Add the chicken stock and stew mix packet after the other ingredients. Cover, and let the delicious aroma take you to a warm and happy place while it cooks.
If you decided that you wanted to try serving it in a bread bowl, it’s suggested that you use a sour dough bread loaf. Go to your local bakery, and search for the bread that speaks to you. Don’t get discouraged from the possibility that it looks too big. Nothing is too big especially when you’re stuffing it. Cut the top off, and hollow it out. Keep the insides for dipping into your stew, if you’d like.