Slow Cooker Chicken Quarters and Bean Stew

As part of my cooking for one series of posts, I’m looking at different ways to make dinner prep healthy, hearty and easy. Minimal prep equals minimal cleanup. One of the ways to achieve this is with a slow cooker. Prep is minimal, the food cooks while you’re out, and dinner is ready when you come home. Options for slow cooker recipes are endless, but, in this series, I’m looking for some specific preparations and cooking time. I don’t want to have to pre cook anything. The example would be a beef stew, where the beef cubes are dredged in seasoned flour and pan seared. That’s too much prep for 7 am. Also, cooking time is a factor. An average work day keeps you out of the house for 9+ hrs. Breast meat cannot cook that long. Bean stews work, sausage works, and dark meat (thighs and legs) works too. So, here we have slow cooker chicken quarters and bean stew.

The stew

I have a post for slow cooker turkey thighs. I’m all for repurposing recipes, makes life easier. Well, anyway, this is along that idea. Dark meat cooks well in the slow cooker, it doesn’t dry out and stays tasty even if left for the whole day. And the prep time is minimal, no pre cooking. All the ingredients get put in the slow cooker raw. And during the cooking process all the flavors will get to work together. I don’t like hot and spicy, however, I do like a little warmth. Hot chicken or turkey Italian sausage will bring that to the dish. And, to round out the major players, beans will add something a little hearty. With beans, there are choices. My personal favorite are Pintos. You may want something else, cannellini work well, but there a lot to choose from.

The base

Every good stew has to start with a good base. This one is no different. Celery, onion and carrots, Mirepoix. It’s the aromatic base for the stew. The correct ratio is 2 parts onion, to 1 part carrot and 1 part celery. You can cut them fine or coarse, that’s a personal thing, the most important thing is that they are chopped evenly, so they cook evenly, and their flavor is uniform. I put garlic in everything I cook, this will be no different, a few cloves will work fine. This is all layered on the bottom of the slow cooker.

Over them I spread my herbs and spices. The stew will not be stirred while it cooks, so I add my seasonings towards the middle layers. This way their flavors will percolate around the stew. Basil, parsley, oregano, rosemary and thyme, these are classic Italian seasonings, rosemary goes well with any bird. I also add garlic powder, I feel it helps to bring out the fresh garlic flavor, which I love. And salt and pepper to taste. I also put the tomato paste on this layer. Tomato paste adds a little body to the stock I’m going to add, also helps with the tomato flavor.

The meat

Now for the meat component. Chicken quarters, skin removed. The dark meat has a good flavor, and, will not dry out during the cook. Birds store their fat in a layer under the skin, remove that, it comes off with the skin. Hot Italian sausage to add a little warmth to the mouth. And adds layers of flavor to the dish. I use either chicken or turkey sausage. Just cut each sausage into about 4 and toss into the slow cooker. As a point, some people like the casing removed. If you’re going to do this, remove the casing, cut the sausage into 4 pieces, but then form a ball out of each piece. Because you’re handling raw meat please make sure to clean up properly, read my post on safe food prep

Now add the chopped tomatoes and rinsed beans of your choice. My preference is pinto beans, but this dish has an Italian flavor to it so cannellini beans work here. There are some options. Just rinse them first, the liquid in the can is mostly starch, and, I don’t want to dilute the flavor layers I’m creating. Now, add chicken stock to cover completely. Some of this will be absorbed by the pasta added at the end of the cook. Now, turn on low and go out. This whole prep shouldn’t take more than 20 mins, the only thing left will be to add the pasta.

The meal

When you come back home, the whole house will have a wonderful aroma, slow cookers do that. Now add the pasta, stir it in, and allow to cook for half an hour. Check for doneness, but they should be good. That’s it slow cooker chicken quarters and bean stew. Serve and enjoy a wholesome, heaty and flavorful dinner. There will be leftovers too. Thank you for reading