Description
Smoky, hearty, and full of tender vegetables, this chipotle chicken stew is the perfect make‑ahead meal. Prep the marinade the night before, toss everything into the slow cooker in the morning, and by dinnertime you’ll have a rich, flavorful stew that pairs beautifully with cornbread.
Ingredients
Scale
- 4 chicken breasts
- 2 tablespoons avocado or coconut oil.
- 1 medium onion, chopped
- 1 turnip, peeled and diced into ¾-inch cubes
- 1 rutabaga, peeled and diced into ¾-inch cubes
- 1 cup winter squash (acorn, butternut), peeled and diced into ¾-inch cubes
- 1 14.5-ounce can diced tomatoes
- 1-2 cups chicken bone broth (1 cup for stew, 2 or more for soup)
- 2 teaspoons season salt (I love Redmond’s organic season salt)
- 1 teaspoon dried basil
- 1 teaspoon dried ancho pepper, ground or minced
Marinade
- 3 dried chipotle peppers
- 3 cloves garlic
- ¼ cup honey
- 1 tablespoon ground mustard
- 1 teaspoon chili powder
- 2 tablespoons apple cider vinegar
- 8 ounces tomato sauce
- ½ teaspoon unrefined sea salt
- ½ teaspoon ground black pepper
Instructions
Marinate:
- Cut chicken breasts into 1-inch cubes.
- Combine all remaining marinade ingredients in a large bowl. I like to use a 4-cup glass measuring cup with a lid. Stir to combine, then add chicken and stir to coat the cubes in the marinade.
- Cover and marinate overnight.
Prepare the stew:
- Place the avocado or coconut oil in the bottom of a slow cooker.
- Add the onions in a single layer, then turnip, rutabaga, and winter squash.
- Use tongs to transfer the chicken cubes on top of the vegetables.
- Add the tomatoes.
- Sprinkle with season salt, dried basil, and dried anchos.
- Pour the leftover marinade over the top, then add chicken broth.
- Cook on low for six hours.