Slow Cooker Dijon Chicken Stew with Potatoes and Kale
This Slow Cooker Dijon Chicken Stew with Potatoes and Kale is a hearty soup that cooks up so delicious in the slow cooker.
Servings 6
Calories 348kcal
Equipment
Ingredients
- 2 cups leeks sliced
- 4 garlic cloves minced
- 6 chicken thighs bone-in
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup dry white wine
- 3 cups chicken broth
- 1 ½ cups water
- 2 tablespoons Dijon mustard
- 2 cups potatoes peeled and diced
- 8 cups kale loosely packed and torn into pieces
- Crushed red pepper optional
- 1 tablespoon all purpose flour
Instructions
- Add all of the ingredients except for the crushed red pepper and flour to the slow cooker. Cover and cook on low for 8-10 hours. If you like your kale to have more bite to it, add it during the last hour of cooking. About an hour before serving mix the 1 tablespoon of flour with 1 tablespoon of water and stir into stew. At this time you can also remove the thighs and when cool, shred the meat from the bone and return to the stew.
- Taste and add salt and pepper if necessary.
- Serve garnished with crushed red pepper flakes.
Video
Notes
Can use onions if you can't find leeks.
Chicken thighs are best, but you can use your favorite parts. Bone in, skin on adds more flavor.
Nutrition
Calories: 348kcal | Carbohydrates: 12g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 830mg | Potassium: 665mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9514IU | Vitamin C: 88mg | Calcium: 271mg | Iron: 3mg