Description
This Slow Cooker Chicken Stew is a hearty and flavorful meal that’s perfect for busy weeknights. Tender chicken, vegetables, and a rich broth simmer together in your slow cooker, creating a comforting and satisfying dish.
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 carrots, chopped
- 1 yellow onion, chopped
- 5 cloves garlic, chopped
- 2 russet potatoes, peeled and diced
- 2 tablespoons coconut aminos
- 1 teaspoon salt
- 3/4 teaspoon oregano
- 1/2 teaspoon rosemary
- 1 bay leaf
- 2 1/2 cups chicken broth
- 1 cup almond milk (or milk of choice)
- 2 tablespoons cornstarch (or arrowroot)
Instructions
- Brown chicken: Season chicken with salt and pepper. Brown in olive oil over medium heat until cooked through. Transfer to slow cooker.
- Add ingredients to slow cooker: Add carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker. Pour in chicken broth.
- Cook: Cover and cook on low for 6 hours.
- Thicken: Whisk together almond milk and cornstarch in a bowl. Pour into the slow cooker and stir. Cook on high for 30-45 minutes, or until thickened.
- Serve: Season with black pepper to taste. Serve hot.
Notes
- You can use chicken breasts instead of thighs.
- Any variety of potatoes can be used.
- Substitute soy sauce or tamari for coconut aminos.
- Use any type of milk, or half milk and half heavy cream for extra richness.
- Arrowroot can be used instead of cornstarch.
- Browning the chicken is optional but adds flavor.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420kcal
- Sugar: 5g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
