Slow Cooker Chicken Stew
This Slow Cooker Chicken Stew features tender chicken thighs, carrots, and potatoes in a creamy broth, perfect for cold weather.
Equipment
- slow cooker
Ingredients
- 1.5 lb chicken thighs, boneless, skinless
- 1 tablespoon olive oil
- salt and pepper
- 3 carrots, chopped
- 1 yellow onion, chopped
- 5 garlic cloves, chopped
- 2 russet potatoes, peeled and diced
- 2 tablespoon coconut aminos
- 1 teaspoon salt
- ¾ teaspoon oregano
- ½ teaspoon rosemary
- 1 bay leaf
- 2.5 cups chicken broth
- 1 cup almond milk, or milk of choice
- 2 tablespoon cornstarch, or arrowroot
Instructions
- Cut the chicken into ½" pieces, then season it with salt and pepper. Add it to a skillet with the olive oil and cook over medium heat until the chicken is cooked through, approximately 5 minutes. Transfer the cooked chicken to your slow cooker.
- Add the carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker, then pour in the chicken broth. Place a lid on top, then cook the stew on LOW for 6 hours.
- Once the 6 hours is almost up, whisk the milk and cornstarch together in a bowl, then pour the mixture into your slow cooker and give everything a good stir. Place the lid back on and cook the stew on HIGH for 30-45 more minutes, allowing time for it to thicken.
- Season with black pepper to taste. Serve and enjoy!
Notes
Can use chicken breast instead of thighs and any variety of potatoes. This recipe is adaptable for gluten-free and dairy-free diets.
Nutrition
Serving: 1servingCalories: 532kcalCarbohydrates: 34gProtein: 32gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 167mgSodium: 1540mgPotassium: 1117mgFiber: 4gSugar: 4gVitamin A: 7789IUVitamin C: 22mgCalcium: 146mgIron: 3mg
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