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Recipe Club - Chicken Stew

CHICKEN STEW

Nutrition - Serves 6

Prep: 20 mins | Cook 4 hrs high heat (or 6 hrs slow)

Calories: 371 kcal

Protein: 36g | Carbs: 38g | Fat: 7g

Equipment: Slow Cooker

💡 Nutrition Note: Nutritional values are estimates per serving and may vary depending on the specific ingredients, brands and products used.

☑️ INTERACTIVE RECIPE CHECKLIST

Tick off your ingredients as you go and follow each step as you cook. Completed items will automatically be crossed off, making it easy to keep track of your progress!

INGREDIENTS

1 lb. (450g) baby potatoes, halved 1.3 lbs. (600g) chicken thighs, skinless, boneless 2 carrots, sliced 2 celery stalks, sliced 12.7 oz. (360g) roasted peppers, drained, chopped 1 red onion, diced 21 oz. (600g) can chopped tomatoes 2 cups (480ml) chicken stock 2 tsp. smoked paprika pinch of saffron ½ tsp. salt 1 tbsp. balsamic vinegar 1 cup (135g) frozen green peas

WHAT YOU NEED TO DO

1. Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen peas. Stir to combine. 2. Cook on high setting for 4 hours (or low for 6 hours). 3. Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5-10 minutes. Serve immediately.

Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Alternatively you can freeze for up to 3 months.

Enjoy!

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Watch the video to see what else is waiting inside Month 5 of the HEA Recipe Club.