Vegan/Vegetarian: Use tofu or tempeh instead of chicken and vegetable broth instead of chicken broth.
Spicy Kick: Add a pinch of cayenne pepper or a diced chili for warmth.
Root Vegetable Swap: Replace potatoes or carrots with parsnips, turnips, or sweet potatoes for a seasonal twist.
Creamy Option: Stir in ½ cup coconut milk or cream for a richer, velvety stew.
FAQ
Q: Can I make this stew in a slow cooker?
A: Yes! Sauté onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Q: Can I use leftover roast chicken?
A: Absolutely! Add cooked chicken in the last 10 minutes of cooking to prevent it from drying out.
Q: Can this be meal-prepped for the week?
A: Definitely. This stew tastes even better the next day as the flavors continue to develop. Store in airtight containers and reheat gently.
Q: Can I add grains like rice or barley?
A: Yes, but cook them separately and add them just before serving to avoid overcooking or thickening the stew too much.
This recipe is more than just food—it’s a reminder that sometimes, quiet moments in the kitchen can become the heartbeats that bring a family together again.
