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Why You'll Love This one pot chicken and cabbage stew with carrots for cold days
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour.
- One Pot Wonder: Everything is cooked in one pot, making cleanup a breeze.
- Customizable: Feel free to add or substitute your favorite vegetables to make the recipe your own.
- Nourishing: This stew is packed with protein, fiber, and vitamins to keep you warm and cozy.
- Cost-Effective: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Flavorful: The combination of chicken, cabbage, and carrots creates a deliciously balanced flavor profile.
- Comforting: This stew is the perfect remedy for a cold day, guaranteed to warm your heart and belly.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights.
Ingredient Breakdown
The key ingredients in this recipe are boneless, skinless chicken breast or thighs, green cabbage, carrots, onions, garlic, chicken broth, and dried thyme. The chicken provides lean protein, while the cabbage and carrots add natural sweetness and crunch. The onions and garlic add a depth of flavor, while the chicken broth and thyme bring everything together. When selecting your ingredients, choose fresh and organic options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the cabbage, look for a firm head with crisp leaves. For the carrots, choose a variety that's sweet and crunchy, such as Nantes or Danver.
How to Make one pot chicken and cabbage stew with carrots for cold days
Heat a large Dutch oven or pot over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the bottom.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the sliced onions to the pot and cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and sliced carrots to the pot. Cook for an additional 2-3 minutes, until the garlic is fragrant and the carrots start to soften.
Add the shredded cabbage and chicken broth to the pot. Stir to combine, then bring the mixture to a boil.
Return the browned chicken to the pot, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Season the stew with salt, pepper, and dried thyme. Serve hot, garnished with fresh herbs, if desired.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Cook the chicken and vegetables in batches if necessary, to prevent overcrowding the pot and ensuring even cooking.
Allow the stew to simmer for at least 20 minutes to develop the flavors and tenderize the chicken and vegetables.
Season the stew with salt, pepper, and herbs to taste, and adjust the seasoning as needed.
Add your favorite spices or herbs to the stew to give it a unique flavor.
Serve the stew with crusty bread or over mashed potatoes for a comforting and satisfying meal.
Prepare the stew in advance and refrigerate or freeze it for a quick and easy meal prep option.
Add some heat to the stew by incorporating red pepper flakes or diced jalapenos.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the pot to prevent overcooking.
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Not Browning the Chicken:
Fix: Take the time to properly brown the chicken on all sides, as this will enhance the flavor and texture of the stew.
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Not Letting it Simmer:
Fix: Allow the stew to simmer for at least 20 minutes to develop the flavors and tenderize the chicken and vegetables.
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Not Seasoning to Taste:
Fix: Season the stew with salt, pepper, and herbs to taste, and adjust the seasoning as needed to ensure the best flavor.
Variations & Substitutions
Add 4-6 slices of bacon, diced, to the pot with the onions and garlic for added smoky flavor.
Substitute other vegetables, such as diced bell peppers or zucchini, for the carrots and cabbage.
Add diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Substitute boneless, skinless chicken thighs for the breast, for a juicier and more tender stew.
Add 1-2 diced potatoes to the pot with the carrots and cabbage for added heartiness.
Omit the carrots and potatoes, and add more cabbage and other low-carb vegetables for a low-carb version.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat 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 use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it first and pat it dry with paper towels before using. Frozen chicken can release more moisture during cooking, which may affect the texture of the stew.
Can I add other vegetables?
Absolutely! This stew is a great base for adding your favorite vegetables. Some options include diced bell peppers, zucchini, mushrooms, and spinach. Just adjust the cooking time based on the vegetables you add.
Is this stew gluten-free?
Yes, this stew is gluten-free, as long as you use gluten-free chicken broth and avoid adding any gluten-containing ingredients. Be sure to check the labels of your ingredients to ensure they are gluten-free.
Can I make this in a slow cooker?
Yes, you can make this stew in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Divide the stew into airtight containers or freezer bags, label, and date them. Frozen stew will keep for up to 3 months. Simply thaw and reheat as needed.
How do I reheat the stew?
To reheat the stew, simply place it in the refrigerator overnight to thaw, then reheat it in a pot on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). You can also reheat it in the oven at 350°F (180°C) for about 20-25 minutes, or until hot and bubbly.
one pot chicken and cabbage stew with carrots for cold days
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 1 small head of cabbage, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Step 1: Heat the oil. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped garlic and cook for 1-2 minutes until fragrant.
- Step 2: Add the chicken. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 3: Add the carrots and cabbage. Add the chopped carrots and cabbage to the pot. Cook for 5-7 minutes until they start to soften.
- Step 4: Add the broth and spices. Add the chicken broth, water, thyme, salt, and pepper to the pot. Stir to combine.
- Step 5: Return the chicken. Return the chicken to the pot and bring the mixture to a boil.
- Step 6: Simmer the stew. Reduce the heat to low and simmer the stew for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
- Step 7: Season and serve. Stir in the chopped parsley and lemon juice. Season the stew with salt and pepper to taste. Serve hot.
- Step 8: Store leftovers. Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Recipe Notes
- You can use either chicken breast or thighs for this recipe. If using thighs, you may need to adjust the cooking time.
- If you prefer a thicker stew, you can add 1-2 tablespoons of cornstarch or flour to the broth before simmering.
- You can also add other vegetables like potatoes, onions, or bell peppers to the stew if you like.
- For a creamier stew, you can add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
- This stew freezes well, so feel free to make a batch and freeze it for later use.
