There are few things better than snuggling up in a warm and cozy cabin – with a hearty meal with family and friends. When you don’t feel like going out, want to save some money, or just really want to get some extra quality time at the cabin, check out these hearty and warm meals. They’re perfect for cold mountain nights when you’ll be snuggling by the fire, watching movies, and playing games in your own rec room!

Chicken Stew | delish.com | 4 servings
Stay cozy in the cabin with this hearty and easy stew, perfect for groups in your Pigeon Forge, TN Cabin!
Ingredients
• 2 tablespoons butter
• 2 large carrots, peeled and sliced into coins
• 1 stalk celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 ½ lbs boneless skinless chicken breasts
• 3 sprigs fresh thyme
• 1 bay leaf
• ¾ lb baby potatoes, quartered
• 3 cups chicken broth
• Freshly chopped parsley, for garnish

DIRECTIONS
In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.

Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.

Garnish with parsley before serving.

Slow-Cooker Turkey Chili | delish.com | 8 servings
This will be a game-day favorite in your cabin, especially on those cool mountain days!

INGREDIENTS
• 1 tablespoon extra-virgin olive oil
• 1 red onion, finely chopped
• 1 green Bell Pepper, chopped
• 1 ½ lbs ground turkey
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-oz.) can chopped tomatoes
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (15-oz.) can kidney beans, rinsed and drained
• 1 ½ cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Shredded cheddar, for garnish
• Thinly sliced green onions, for garnish

DIRECTIONS
In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn’t have to be completely cooked through at this point). Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes.

Transfer mixture to a slow cooker. To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until chili has thickened.

Check for seasoning and season with salt and pepper to taste. Garnish with cheese and green onion, if desired.

Polenta Cakes with Sautee Mushrooms | countryliving.com | 4 servings
When you want to stay in for the night, serve up this warm and impressive option for a great dinner in the cabin.

INGREDIENTS
• 1 cup stone-ground grits
• 4 oz white Cheddar, coarsely grated (about 1 cup)
• 2 tablespoons unsalted butter
• Kosher salt
• 3 slices thick-sliced bacon, chopped
• 2 sprigs thyme, plus more leaves for serving
• 8 oz mushrooms, sliced
• 1 red chili, thinly sliced
• 1 to 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil

DIRECTIONS
Line an 11- by 7-inch baking dish with parchment paper. Bring 4 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes.

Remove from heat and stir in cheese and butter until melted. Season with salt. Transfer to prepared dish and let cool slightly; cover and refrigerate until firm and completely chilled, at least 2 hours.

Meanwhile, cook bacon in a large skillet, stirring occasionally, until golden brown and crisp, 5 to 6 minutes. Use a slotted spoon to transfer bacon to a plate. Increase heat to medium-high. Add mushrooms and thyme. Cook, stirring occasionally, until brown and tender, 7 to 8 minutes. Add chili and cook until fragrant, 1 minute. Stir in lemon juice. Season with salt. Discard thyme sprigs.

Heat oil in a large nonstick skillet over medium heat. Cut grits into 8 rounds with a 3-inch cookie cutter. Cook until golden brown, 3 to 4 minutes per side. Serve topped with mushroom mixture and thyme leaves.