Here is my leftover chicken stew recipe. I often cook a Roast dinner on a Sunday and then make another 2-3 meals out of the leftover meat.
I’ve tried this recipe in a slow cooker and I’ve also made this in a stock pot on the hob. Both of which make a really tasty stew although I would choose my slow cooker due to time and efficiency.
I usually take recipes from books and just adapt them to what ingredients I have. This was originally a Jamie Oliver recipe taken from his money saving meals book.
- 300g-400g leftover chicken shredded or chopped
- 1.5 litres chicken stock
- 3 large carrots chopped
- 2 onions diced
- 4-5 rashers bacon finely sliced
- 200g mushrooms halved or sliced
- 300g any other diced root veg such as sweet potato, potato, celeriac, celery, swede, turnip, parsnip (anything you fancy and/or find)
- 1 heaped tablespoon flour
- salt and pepper for seasoning
- Fry bacon and onions together over a medium heat for 2 minutes. Add in carrots and any other root veg you’re using. Cook together for a further 5 minutes.
- Chop up and add mushrooms along with the chicken. Add the flour and stir in well to the mixture. Slowly add the stock and bring to a very gentle boil stirring continuously
- You can now either leave it in the stock pot to simmer gently for an hour or transfer to a slow cooker. If transferring I would recommend using the low setting for 6-8 hours or high for 3-4 hours.
I also use this recipe as a base for my chicken pie made with filo pastry.