When I created this stew, I realized it’s almost identical to beef stew ingredients, but with chicken. No wonder it’s so good! The real reason I like this so much is because it’s a great way to hide chicken liver. I swear you will not taste it! If you can just get past cutting it up small and getting it into the pot, you’ll be golden. I’ve tried all kinds of ways of eating liver, from making pate to sautéing with lots of other things, to mixing into meatloaf (which wasn’t bad). In the end, this is the way I have settled on for a few reasons, but mainly the taste. Feel free to omit the liver, but I really encourage you to try even a small amount in it.
Wondering why liver is a good thing to try eating on a regular basis? Ounce for ounce, liver is possibly the most nutrient dense food you can consume. It contains dense vitamins and minerals so it can carry out its important job in the body. A common misconception is that liver “stores” toxins. This isn’t true. The liver does help the body detoxify, but the process isn’t like a filter for collecting toxins. It wouldn’t be helpful for our bodies to hang onto lots of toxins, so instead, it converts into forms that can either be excreted or are not harmful.
Here are some highlights on the dense nutrients found in liver:
- High in preformed, most bioavailable Vitamin A. This is different from other types of Vitamin A found in vegetables. It’s responsible for eye, skin, and immune system health. It can be difficult to get enough of this preformed vitamin A in our diets
- High in iron, which is responsible for muscle function, brain function and hemoglobin formation, which makes it crucial for energy production
- High in B12, which improves red blood cell formation, cellular, nervous system function, and brain function. It also supports our metabolism
- Supplies smaller amounts of copper, zinc, chromium and selenium, which have far-reaching benefits for your metabolism, central nervous system and endocrine systems.
So without further ado, here is the recipe.
Slow Cooker Chicken Stew
- 1 pound chicken liver (optional). I purchase the Bell and Evans Organic brand, from Whole Foods
- 1.5-2 pounds boneless chicken thighs
- 2 onions
- 2-3 sweet potatoes
- 3 carrots. peeled
- 1 package mushrooms
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 Tbs worcestershire
- 2 cups chicken broth
- 1 tsp Old Bay seasoning or other poultry seasoning
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp garlic powder
- 4 Tbs gluten free four
- Chop the carrots, onions, mushrooms and potatoes into medium sized chunks. I like to leave the skin on the potatoes
- Chop the liver into small pieces and chicken into medium chunks
- Put all the ingredients into the crockpot and stir
- Cook for 5-6 hours on high
- Adjust salt and pepper to taste