Slow Cooker Chicken Stew
This delicious Slow Cooker Chicken Stew is the ultimate cold weather comfort food!
Equipment
- Slow Cooker
Ingredients
- 1.5 lb chicken thighs boneless, skinless
- 1 tablespoon olive oil
- salt
- 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 ½ 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
This recipe is dairy-free, gluten-free, Paleo, and Whole30 adaptable.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 12mgCalcium: 100mgIron: 2mg
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