Chicken Stew

I live in Canada and it can get pretty cold here during the winter. Some days, all you want to do is curl up in front of the TV, fireplace on, blanket on and a hearty stew in hand. If that screams comforting to you, than this is your meal. Most of the time, stew calls for beef and potatoes, but I wanted to create a light, colourful stew. And trust me, I did create just that.

The best part of this meal is you can throw it all into the Instant Pot or a slow cooker and let it do all the work for you! Sometimes the yam can get a little mushy after stewing for so long, but I like it that way. It adds richness, flavour and thickens the stew in a yummy way.

Go grab these healthy, hearty ingredients for a white style stew worth gossiping about.

Chicken Stew

Yield: 6 servings

INGREDIENTS:
2 chicken breast, cut into large chunks
1 large carrot, cut into chunks
1 cup large diced yam
1 large handful green beans, cut into thirds (about a cup)
1/2 cup frozen corn kernels
1 + 1 tbsp fresh dill
1 + 1 tbsp fresh parsley
4 sprigs of thyme, leaves only
2 tsp Italian seasoning
2 cups chicken stock
1 tbsp corn starch mixes with 1 tbsp water
Salt/pepper, to taste

DIRECTIONS:
1. Put carrots, yam and green beans into the instant pot.
2. Season chicken chunks with salt and pepper and put them into the instant pot.
3. Add in the chicken stock, Italian seasoning, more salt and pepper, 1 tbsp of fresh dill, 1 tbsp of fresh parsley and the thyme leaves.
4. Add in the corn starch and water slurry.
5. Close the lid and set spout to seal. Set instant pot to manual for 8 minutes, and let natural release for another 8 minutes.
6. Open the lid and add the corn, 1 tbsp fresh dill and 1 tbsp fresh parsley. Enjoy!

** Note: You can put all the ingredients into a slow cooker and cook the same way on high for 4-6 hrs or on the stove top for about 1-2 hrs.