This slow cooker lamb stew with roasted hatch chile peppers is a hearty, spicy stew that goes beautifully over rice. Tender meat with a spicy kick makes this a satisfying dinner.
If you love slow cooker meals as much as we do, you are going to love these gluten free dinner recipes.
If you have been reading along with me the past few weeks, I have been talking about school starting. I always worry that our family will be too busy to enjoy family dinners together.
This easy lamb stew with hatch chile peppers cooks up in your Crock Pot during the day, making our family dinner a possibility! If you love lamb, you also will want to try these delicious juicy Lamb Sliders.
(This post was sponsored by Veetee Dine In Rice but all raving opinions are my own.)
Since we are in hatch chile season, I knew I wanted to create a recipe with roasted hatch chiles. Hatch chile season is a two month time period from August to September.
When we lived in Austin, restaurants and grocery stores would have giant fire roasters set up in their parking lots so you could just drive up and order hatch chiles. You could buy everything from hatch chile jam to hatch chile apple pie!
For this recipe, I paired the roasted hatch chiles with lamb. You know I love spicy...I just couldn't resist! Lamb has a meaty flavor that I knew would absorb the spiciness of the hatch chiles. I used my slow cooker so that I could cook everything on low heat all day, making the meat soft and tender.
Tips for Roasting Hatch Chiles:
Just in case you have never roasted hatch chiles before, it is really easy.
- Light up your grill on medium heat.
- Toss the washed chiles onto the grill.
- Allow the chiles to char and roast.
- Remove the chiles from the grill and allow to them to cool.
- Put on a pair of rubber gloves and then peel the charred peels off. Take out the seeds and they are ready to be used in any recipe!
I call this a dump and go recipe...it is so easy to prep on a busy morning. To make this recipe, add the lamb, chiles, onion, broth, and spices to the crockpot. Cover and roast on low temperature for 6 hours.
Luckily, I found a new rice that will cut the time to make dinner in half. Have you seen the new pre-cooked rice by Veetee Dine In yet? These GMO-free rice get heated up in your microwave and they are ready in just 2 minutes. No more waiting for the water to boil, these make it so much easier on busy school nights!
The lamb recipe cooks up and stays so moist and delicious.
This Veetee Dine In rice cooks to the perfect consistency...no mushy rice!
Because our whole family is gluten free, we eat rice 2-3 times per week. It is always fun to create easy recipes that can be served on top of rice.
Can you make this lamb stew without the hatch chiles?
If you don't like spicy foods, you can definitely make this lamb stew without the hatch chiles. You can use bell peppers for a non-spicy pepper flavor.
What cut of lamb is best for stew?
Lamb shoulder is very moist and is great for a lamb stew. If you have a different cut of lamb, like the loin, that is fine because this recipe slow cooks in the Crock Pot all day...which really helps tenderize meat.
More Delicious Slow Cooker Recipes:
Lamb and Roasted Hatch Chile Pepper Stew
- 2 pounds lamb shoulder
- 1 tablespoon olive oil
- 1/4 cup roasted hatch chiles Less if you don't want spicy!
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup water
- 1 teaspoon salt
- Add all ingredients into a crockpot and simmer on low for 6 hours. Do not remove the lid, just allow to cook all day.
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