Summer Garden Chicken Stew
This Summer Garden Chicken Stew is the perfect easy, filling summer dinner. Utilizing garden fresh tomatoes and basil, the slow cooker makes it simple to set it and forget it.
When I think about summer, I always picture fun days spent at the beach that turn into leisurely dinners al fresco with friends and family.
The kind of dinners that just flow and last until well after the sun goes down while the kids swim in the pool until we have to drag them out.
In reality, it’s a lot of hot, tiring days spent running around town with the kids and then scrambling home just in time to barely scrape together something that resembles “dinner”.
Thankfully The Recipe Redux challenge for this month reminded me that Slow Cookers aren’t just for winter! This month’s theme was to “Beat the Heat with the Slow Cooker” (or instant pot/pressure cooker), instead of turning on the oven.
I created this Summer Garden Chicken Stew and it meets all the criteria for a great, easy meal –
- It uses the slow cooker, so no need to turn on the stove/oven
- You can set it in the morning and come back home to a delicious meal
- It’s a great way to use up excess tomatoes and basil from the garden
- It’s filling and delicious but still light enough to have on those warm summer nights
- The leftovers are amazing the next day for a quick and easy lunch
Let me just reiterate once more that it uses up those delicious, garden fresh tomatoes. Because we are currently swimming, in. tomatoes. I can’t pick them fast enough. This recipe is a perfect way to use those tomatoes from the garden for more than just salsa.
- 2 tbsp olive oil
- 1 small white onion, diced
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 (14 oz) can cannellini beans, rinsed and drained
- 1 cup fresh spinach leaves
- 2 cups tomatoes, peeled and diced
- 1 lb chicken breast tenders, chopped
- 1 tsp dried basil
- salt and pepper, to taste
- fresh basil, for garnish
- freshly grated parmesan cheese, for garnish
- To peel fresh tomatoes -
- Create ice bath in a large bowl with ice cubes and cold water. Set aside
- Boil a large pot of water
- Score each tomato by cutting an "X" on the bottom
- Place in boiling water for 1 minute
- Remove with slotted spoon and transfer immediately to ice bath
- Allow to sit in ice bath for 1-2 minutes
- Remove and peel skin from tomatoes
- To prepare stew -
- Place all ingredients, except fresh basil and parmesan, and place in slow cooker
- Cook on low 6-8 hours or high 3-4 hours
- Garnish with fresh basil and parmesan upon serving
Looking for some other great ways to use those garden fresh tomatoes….
Check out my fellow Recipe Redux members are making to beat the heat this summer…