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Chicken Stew

Prep like a pro and have your weekday lunches at the ready.

Healthy eating can sometimes feel like a hassle. So, to help you keep the healthy promises you made to yourself, try a little forward planning. That way, no matter how stressed or strapped for time you are, you’ll always have a healthy weekday lunch ready.

The essentials for seamless batch cooking are a large slow cooker and some quality storage containers to divide up all your portions. The VonShef 6.5L slow cooker is big enough to make 10 portions – that’s weekday meals sorted for 2 people – all from one cooking pot. And we recommend the VonShef 12pc Containers with Borosilicate glass with BPA-free lids to guarantee no leaks, and no unsafe chemicals. They’re also safe for use in the freezer, oven and microwave for total convenience.

What you’ll need:

  • 500g boneless skinless chicken breast, cut into bitesize pieces
  • 500g boneless skinless chicken thighs, cut into bitesize pieces
  • 200g mushrooms
  • 450ml water
  • 1 chopped onion
  • 2 celery sticks, diced
  • 4 carrots, diced
  • 1 teaspoon paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 400mls chicken stock
  • 150mls tomato paste
  • 200mls water
  • 3 tablespoons cornstarch
  • 100g broccoli florets

Method:

  1. Add the first 12 ingredients to your slow cooker.
  2. Cover and cook on high for 4 hours (longer if you like your vegetables softer).
  3. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
  4. Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
  5. Re-cover and cook on high-heat setting for an additional 30 minutes.
  6. Serve with steamed broccoli.