From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up
Crockpot chicken and edamame stew goes into the pot before school drop-off, and the hardest part is remembering to add the edamame in the last 45 minutes instead of at the start. I learned that the hard way the first time I made it, when the edamame came out mealy and gray after cooking all day with the chicken. Timed right, it stays firm and bright green, which matters a lot when you are setting a bowl in front of five kids who eat with their eyes first. The broth is built on fresh ginger and soy, and by the time we ladle it over rice for dinner, it tastes like it took far more effort than a quick morning setup.
How this one ended up in the rotation
I started making this stew during a stretch when my husband was working late most nights and I needed something I could start before school drop-off and not think about again until dinner. One of my kids had been on a big edamame kick from eating it at a Japanese restaurant, so I started throwing it into things to see what would stick. This one stuck immediately. It went into the regular rotation that same week.
The broth reheats so well that I started packing it in thermoses for my older kids’ lunches, which I did not expect. If your family is skeptical of mushrooms, you can slice them thin enough that they mostly disappear into the broth by the time the stew is done.
Why you will love this
- The slow cooker does the heavy lifting: 15 minutes of prep and 6 hours of hands-off cook time
- Edamame and shredded chicken together give each bowl a real protein punch without any cream or cheese weighing it down
- The ginger-soy broth is clean and savory, not greasy, so it reheats well without separating
- Frozen edamame means no thawing or extra prep, just measure and stir it in near the end
- Works over rice, over rice noodles, or straight from the bowl as a lighter broth-forward meal
Tips for success
- Add the frozen edamame in the last 45 minutes only. It does not need the full cook time, and starting it too early turns it soft and slightly grainy. Set a timer so you do not forget to stir it in.
- Lay the chicken breasts directly on top of the vegetables rather than submerging them in the broth from the start. This keeps them from cooking unevenly and gives you cleaner shreds when you pull them out.
- Shred the chicken into spoon-sized pieces, not too fine. If you shred it into stringy wisps it disappears into the broth and the stew loses texture. Two forks, a few pulls, done.
- Taste the broth after shredding the chicken back in before you serve. The salt level shifts once the chicken absorbs some of the liquid. A small splash of extra soy sauce at the end usually does the job.
If the broth tastes flat or thin
- Add a small splash of rice vinegar right before serving. It sharpens the flavor without making the stew taste sour.
- A drizzle of extra sesame oil at the end goes a long way if the broth tastes dull after a long cook.
- If the broth is thinner than you like, stir in a small ladle of cooked rice directly into the pot and let it sit for five minutes. It will absorb liquid and give the stew more body.
- Low-sodium broth is intentional here so you can control the salt level yourself at the end. If you use regular broth, hold back on the soy sauce until you taste it.
Substitutions
Chicken thighs work in place of chicken breasts and give the broth a slightly richer flavor. They shred just as easily after 6 hours on low. For a gluten-free version, swap the soy sauce for tamari in the same amount. Frozen shelled peas or cannellini beans can replace the edamame if that is what you have, though the texture will be softer. Baby bok choy cut into quarters is a good addition if you want more greens, just stir it in with the edamame during that last 45 minutes.
For picky eaters who object to mushrooms, cremini mushrooms slice thin enough that they soften almost completely into the broth by the time the stew is done. You can also pull them out when you remove the chicken to shred it and they will not be missed.
Make-ahead and storage
You can slice the mushrooms and onion the night before and refrigerate them in a covered bowl, which cuts your morning prep down to just measuring the liquids and turning the slow cooker on. Store leftover stew in a sealed container in the refrigerator for up to 4 days. Reheat it in a saucepan over medium heat, or in the microwave in 90-second intervals with a stir in between.
This stew freezes reasonably well for up to 2 months. The edamame will soften a bit after freezing and thawing, but the broth and chicken hold up fine. Freeze it without the rice or noodles and cook those fresh when you reheat.
Crockpot Chicken and Edamame Stew
Ingredients
Equipment
Method
- Place the sliced onion, mushrooms, minced garlic, and grated ginger in the bottom of the slow cooker. Spread them into a relatively even layer so the chicken sits on top rather than sinking into the liquid.
- Lay the whole chicken breasts on top of the vegetables. Pour the chicken broth over everything, then drizzle in the soy sauce, sesame oil, and rice vinegar. Season with the salt and black pepper.
- Place the lid on the slow cooker and cook on low for 5 to 6 hours. The chicken is done when it registers 165 degrees F on an instant-read thermometer and pulls apart very easily when pressed with a spoon.
- About 45 minutes before the cook time is up, add the frozen edamame directly to the slow cooker and stir it into the broth. Replace the lid and let it cook through for that remaining time. Adding it late keeps the edamame firm and bright rather than soft and grainy.
- Remove the chicken breasts and shred them using two forks, pulling the meat apart into pieces that are small enough to fit comfortably on a spoon. Return the shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
- Taste the broth and adjust salt or soy sauce if needed. The broth should taste savory, gingery, and slightly nutty from the sesame oil.
- Ladle the stew into bowls over rice or rice noodles if you like, or serve it on its own. Top each bowl with sliced green onions and a light sprinkle of sesame seeds before serving.
Notes
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