Slow Cooker Chicken Harvest Stew {freezer friendly}

I absolutely love my slow cooker! I think I tend to use it more in the winter time and always on those HOT summer days. Instead of spending hours cooking each dish, you can chop up your ingredients (make sure you have a good knife) and toss them all in the slow cooker. Then turn it on and forget about it. The smell that goes wafting through your house is almost to die for…. okay maybe not that FAR, but still.

The aroma that this Slow Cooker Chicken Harvest Stew does to our house while it’s cooking is just wonderful. I love that a lot of recipes like this one is super easy to make and freezer friendly. That way you can make enough for now and save some for later!

Slow Cooker Chicken Harvest Stew {Also Freezer Friendly recipe}

{Repin it HERE}

Stew Ingredients (serves 4 with the following ingredients. Adjust as needed)

1 lb. boneless skinless chicken breast

1 small onion, peeled and chopped

2 cups kale, chopped

2 cups green cabbage, chopped

1 small carrot, peeled and grated

1 stalk celery, chopped

1 jar tomato basil pasta sauce, usually around 24 oz (make sure to choose a gluten free option

if that is important to you)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

2 teaspoons garlic powder

Bed of Squash Ingredients

1 lb. yellow crookneck squash, sliced into 1⁄4 inch thick medallions

1 tablespoon coconut oil

1⁄8 teaspoon black pepper

1⁄8 teaspoon cayenne pepper

Squash Directions

Combine all stew ingredients in slow cooker. Cook on high for 4 – 6 hours or low for 6 – 8 hours.

Heat coconut oil in a saute pan on medium high heat.

Sprinkle peppers on squash slices and place in oil.

Saute on each side for 2 minutes until very lightly browned on edges. Squash will still be fairly

firm. Do not overcook.

Remove and drain on paper towels.

Serve stew over squash medallions.

And guess what? You can freeze this delicious stew for later!

Freezer Pack Directions

The stew ingredients can be combined and frozen for up to 6 weeks. Cooking directions are the same.

Enjoy! If you try it out, come back and let me know what you think!

Slow Cooker Chicken Harvest Stew {freezer friendly}

5 from 1 vote

Print Pin Rate

Servings: 4

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• Stew Ingredients
• 1 lb. boneless skinless chicken breast
• 1 small onion peeled and chopped
• 2 cups kale chopped
• 2 cups green cabbage chopped
• 1 small carrot peeled and grated
• 1 stalk celery chopped
• 1 jar tomato basil pasta sauce usually around 24 oz (make sure to choose a gluten free option
• if that is important to you)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 teaspoons garlic powder
• Bed of Squash Ingredients
• 1 lb. yellow crookneck squash sliced into 1⁄4 inch thick medallions
• 1 tablespoon coconut oil
• 1 ⁄8 teaspoon black pepper
• 1 ⁄8 teaspoon cayenne pepper

Instructions

• Combine all stew ingredients in slow cooker.
• Cook on high for 4 - 6 hours or low for 6 - 8 hours.
• Squash Directions
• Heat coconut oil in a saute pan on medium high heat.
• Sprinkle peppers on squash slices and place in oil.
• Saute on each side for 2 minutes until very lightly browned on edges. Squash will still be fairly
• firm. Do not overcook.
• Remove and drain on paper towels.
• Serve stew over squash medallions.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Don’t have a Slow Cooker? You can order a good one here: