Chicken and Root Veg Stew Slimming World Recipe Guide

When it comes to comforting meals that fit perfectly into a weight-loss plan, this Chicken and Root Veg Stew Slimming World recipe hits all the right notes. Packed with lean protein and nutrient-rich vegetables, it provides a hearty and satisfying dish that won’t derail your healthy eating goals.

The slow-cooked chicken becomes tender and juicy while the medley of root vegetables infuses the stew with natural sweetness and earthiness. This recipe is not only nourishing but also simple to prepare, making it a great option for busy weeknights or meal prepping for the week ahead.

Whether you’re new to Slimming World or looking for a delicious way to enjoy a wholesome stew, this recipe is a winner. It’s low in syns, high in flavor, and perfect as a warming meal during colder months.

Plus, the vibrant colors and textures make it as pleasing to the eye as it is to the palate. Let’s get cooking!

Why You’ll Love This Recipe

This chicken and root veg stew is a fantastic example of how healthy eating can be both delicious and easy. Here’s why it stands out:

• Low Syns and Slimming World friendly: This stew uses lean chicken breast and plenty of vegetables, making it a filling and guilt-free meal.
• Rich in nutrients: Root vegetables like carrots, parsnips, and swede are loaded with vitamins, fiber, and antioxidants.
• Comfort food made healthy: Slow-cooked to tender perfection, this stew offers all the cozy vibes without the extra calories.
• Versatile and customizable: Swap in your favorite root vegetables or add herbs and spices to suit your taste.
• Great for batch cooking: Make a big pot and enjoy leftovers throughout the week, saving time and effort.

Ingredients

• 500g skinless chicken breast, diced
• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small swede, peeled and diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 400g canned chopped tomatoes (no added sugar or salt)
• 500ml chicken stock (use homemade or low-salt)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooking spray or 1 tbsp olive oil

Equipment

• Large non-stick frying pan or skillet
• Large saucepan or slow cooker
• Chopping board
• Sharp knife
• Wooden spoon or spatula
• Measuring jug
• Peeler
• Ladle
• Serving bowls

Instructions

1. Prepare the vegetables: Peel and chop the carrots, parsnips, and swede into bite-sized pieces. Finely chop the onion and mince the garlic.
2. Brown the chicken: Heat a non-stick frying pan over medium heat with cooking spray or 1 tbsp olive oil. Add the diced chicken breast and cook for 5-7 minutes until browned on all sides. Remove from the pan and set aside.
3. Sauté the aromatics: In the same pan, add the onion and garlic. Cook gently for 3-4 minutes until softened and fragrant, stirring continuously to avoid burning.
4. Combine ingredients in the pot: Transfer the sautéed onions and garlic to a large saucepan or slow cooker. Add the browned chicken, chopped root vegetables, canned tomatoes, chicken stock, dried thyme, rosemary, and bay leaves.
5. Simmer the stew: Bring to a gentle boil over medium-high heat, then reduce to low and cover. Let it simmer for 40-50 minutes, or until the vegetables are tender and the chicken is cooked through. If using a slow cooker, cook on low for 6-7 hours or high for 3-4 hours.
6. Season and finish: Remove the bay leaves and season with salt and freshly ground black pepper to taste. Give the stew a good stir to combine all the flavors evenly.
7. Serve: Ladle the stew into bowls, garnish with freshly chopped parsley, and enjoy warm.

Tips & Variations

For extra depth of flavor, add a splash of Worcestershire sauce or a teaspoon of smoked paprika when adding the spices.

You can easily tailor this stew to your preferences and the seasons:

• Vegetable swaps: Try adding diced sweet potatoes, turnips, or butternut squash for variety and sweetness.
• Make it spicier: Add a pinch of chili flakes or fresh chopped chili if you like a bit of heat.
• Bulk it out: Add a handful of green beans or chopped kale in the last 10 minutes of cooking for extra greens.
• Slow cooker shortcut: Brown the chicken and sauté the aromatics the night before and store in the fridge, then combine everything in the slow cooker in the morning.
• Freeze for meal prep: This stew freezes beautifully. Portion into airtight containers and freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This stew is wonderfully versatile and pairs well with a variety of Slimming World-friendly sides. Here are some ideas to complete your meal:

• Cauliflower mash: A creamy, low-carb alternative to mashed potatoes.
• Wholegrain bread: A slice or two for dipping, if you’re in your Extra Easy phase.
• Steamed greens: Such as broccoli, green beans, or spinach for added nutrients.
• Brown rice or quinoa: For a more filling option, especially if you’re not strictly low-carb.

For more healthy and comforting chicken recipes, check out our Pcos Chicken Recipes or try the flavorful Chicken And Burrata Recipes.

Conclusion

This Chicken and Root Veg Stew is a perfect example of how you can enjoy hearty, satisfying meals while staying on track with your Slimming World goals. The combination of tender chicken and naturally sweet root vegetables creates a comforting and filling dish that’s packed with nutrition but low in calories.

It’s easy to prepare, versatile, and perfect for making ahead or freezing for busy days.

By embracing simple, wholesome ingredients and slow-cooking to develop rich flavors, this stew proves that healthy eating doesn’t have to be boring or time-consuming. We hope you enjoy making and sharing this recipe as much as we do.

For more slimming-friendly meal ideas, don’t forget to explore our Bariatric Meatloaf Recipe or add a tangy twist with the Pickled Cherry Pepper Recipe. Happy cooking and healthy eating!

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