Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This Budget-Friendly Chicken Stew with Carrots, Potatoes, and Garlic
- Easy to Make: This recipe is a breeze to prepare, even for a beginner. With just a few simple steps, you'll have a delicious stew on the table in no time.
- Affordable: This recipe is incredibly budget-friendly, making it perfect for those on a tight budget. You can feed a family of four for under $10!
- Customizable: You can easily customize this recipe to suit your tastes and dietary preferences. Add your favorite vegetables, herbs, or spices to make it your own.
- Comforting: There's something special about a warm, comforting bowl of stew on a chilly day. It's the perfect way to cozy up and relax after a long day.
- Make-Ahead: This recipe is perfect for meal prep. You can make it ahead of time and refrigerate or freeze it for later.
- Healthy: This recipe is packed with nutritious ingredients, including lean protein, fiber-rich vegetables, and healthy fats.
- Delicious: The combination of chicken, carrots, potatoes, and garlic is absolutely divine. You'll be hooked from the first bite!
- Perfect for Any Occasion: Whether you're looking for a quick weeknight dinner or a hearty meal for a special occasion, this recipe is perfect for any time of the year.
Ingredient Breakdown
The key ingredients in this recipe are chicken, carrots, potatoes, garlic, onion, and chicken broth. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides lean protein, while the carrots and potatoes add natural sweetness and creamy texture. The garlic and onion add a depth of flavor that's hard to beat. Finally, the chicken broth brings everything together, adding moisture and a rich, savory flavor.
How to Make Budget-Friendly Chicken Stew with Carrots, Potatoes, and Garlic
Finely chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add 2 large carrots, peeled and chopped, and 2 large potatoes, peeled and chopped, to the pot. Cook for 5 minutes, stirring occasionally.
Add 4 cups of chicken broth, 1 teaspoon of dried thyme, and the cooked garlic to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the stew hot, garnished with fresh herbs, if desired. Enjoy!
Tips for Perfect Results
The quality of your ingredients will directly affect the flavor and texture of your stew. Choose fresh, seasonal vegetables and lean protein for the best results.
Overcooking the vegetables can make them mushy and unappetizing. Cook them until they're just tender, then remove them from the heat.
The cooking liquid you use can greatly affect the flavor of your stew. Choose a high-quality chicken broth or stock for the best results.
Adding aromatics like garlic and onion towards the end of cooking can help preserve their flavor and texture. Add them to the pot for the last 10-15 minutes of cooking.
Letting the stew rest for 10-15 minutes before serving can help the flavors to meld together and the meat to become more tender.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you.
To make this recipe a one-pot meal, simply add some cooked rice, noodles, or bread to the pot and cook until heated through.
This recipe freezes beautifully, making it a great option for meal prep. Simply portion out the stew into individual containers and freeze for up to 3 months.
Common Mistakes to Avoid
-
Not Browning the Chicken: Failing to brown the chicken can result in a stew that's lacking in flavor and texture. Make sure to cook the chicken until it's nicely browned on all sides.
Fix: Take the time to properly brown the chicken before adding the other ingredients to the pot.
-
Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing. Cook them until they're just tender, then remove them from the heat.
Fix: Check the vegetables frequently while they're cooking and remove them from the heat as soon as they're tender.
-
Not Using Enough Liquid: Using too little liquid can result in a stew that's dry and flavorless. Make sure to use enough liquid to cover the ingredients and allow for plenty of sauce.
Fix: Use a large enough pot and add enough liquid to cover the ingredients. You can always adjust the seasoning later if needed.
-
Not Letting it Rest: Not letting the stew rest can result in a stew that's not as flavorful or tender as it could be. Letting it rest allows the flavors to meld together and the meat to become more tender.
Fix: Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to become more tender.
Variations & Substitutions
To make a vegetarian version of this recipe, simply omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini.
To make a gluten-free version of this recipe, simply use gluten-free chicken broth and omit any gluten-containing ingredients.
To make a spicy version of this recipe, simply add some red pepper flakes or diced jalapenos to the pot.
To make a low-sodium version of this recipe, simply use low-sodium chicken broth and omit any high-sodium ingredients.
To make a slow cooker version of this recipe, simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
To make an Instant Pot version of this recipe, simply brown the chicken and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 10-15 minutes.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool the stew to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully, making it a great option for meal prep. Simply portion out the stew into individual containers and freeze for up to 3 months. When you're ready to eat it, simply thaw and reheat to an internal temperature of 165°F (74°C).
What can I serve with this recipe?
This recipe is delicious served with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables. You can also serve it with a salad or a side of quinoa or rice.
Can I make this recipe gluten-free?
Yes! To make this recipe gluten-free, simply use gluten-free chicken broth and omit any gluten-containing ingredients. You can also use gluten-free flour to thicken the stew if needed.
Can I make this recipe in a slow cooker?
Yes! To make this recipe in a slow cooker, simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I make this recipe in an Instant Pot?
Yes! To make this recipe in an Instant Pot, simply brown the chicken and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 10-15 minutes.
How do I reheat this recipe?
To reheat this recipe, simply place it in the refrigerator overnight and reheat it to an internal temperature of 165°F (74°C) before serving. You can also reheat it in the microwave or on the stovetop, but be careful not to overheat it.
Can I make this recipe with other types of protein?
Yes! You can make this recipe with other types of protein, such as beef, pork, or lamb. Simply substitute the chicken with your preferred protein and adjust the cooking time accordingly.
budgetfriendly chicken stew with carrots potatoes and garlic
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Peel and chop the carrots and potatoes into bite-sized pieces. Mince the garlic and chop the onion.
- Step 2: Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 4: Add the vegetables and broth. Add the chopped carrots, potatoes, garlic, thyme, salt, and pepper to the pot. Pour in the chicken broth and bring to a boil.
- Step 5: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.
- Step 6: Serve hot. Serve the stew hot, garnished with fresh herbs, if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to reheat.
- Substitution: Swap the chicken broth for vegetable broth or beef broth for a different flavor.
- Pro tip: For a creamier stew, add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
