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This week’s recipe – spring vegetable and chicken stew

May 2013
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Last week we had a cooking class for our group of older adults, the “Roots” in our Sprouts and Roots program. It was the last class of the spring. All of our group will now be tending their garden boxes in our Community Garden. We will gather in the fall to continue classes on gardening, nutrition and well-being.

Many seniors in our community don’t get the chance to eat as healthy as they would like. Sometimes there’s just not enough time in the day, or age makes the effort to cook difficult. Some in our group are now faced with becoming the cook, when for years that was someone else’s responsibility. So, our last class focused on one dish meals with minimum prep time. This recipe is centered around vegetables available right now (many at the market!). The asparagus came from our plot in the Community Garden. I was hoping for some leftovers. There were none. This is a great recipe for anyone short on time.

Spring Vegetable and Chicken Stew

  • Serves: 6
  • Total Time: 5 hours
  • Prep Time: 15 minutes


1 ½ pounds boneless, skinless chicken thighs, cut into chunks

2 cups baby carrots, halved lengthwise

1 large leek, white and light green parts only, sliced (2 cups)

1 tablespoon chopped fresh tarragon

32 ounces low sodium chicken broth (1 box)

1 tablespoon flour

½ teaspoon salt

8 ounces fresh asparagus, trimmed, cut in to 1 inch to 2 inch lengths

1/3 cup peas (if frozen, thaw first)


  1. Put chicken, carrots, leeks and tarragon in slow-cooker. Pour in chicken broth, reserving 1/3 cup aside. Mix 1/3 cup chicken broth, flour and salt. Pour into slow cooker; toss to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.
  2. Turn to high. Add asparagus and peas; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
  3. Serve with cooked noodles or rice, if you desire. Or better yet, pick up some new baby potatoes and toss them in at the beginning.

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