Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

from thealmondeater.com
430 min
4 servings

This delicious Slow Cooker Chicken Stew is the ultimate cold weather comfort food! Chicken thighs, carrots, and potatoes all come together in the slow cooker before transforming into a creamy, dairy free, and gluten free meal. It's Paleo and Whole30 adaptable, too!

Ingredients

  • 1.5 lb. chicken thighs (boneless, skinless)
  • 1 tbsp olive oil
  • salt and pepper
  • 3 carrots (chopped)
  • 1 yellow onion (chopped)
  • 5 garlic cloves (chopped)
  • 2 russet potatoes (peeled and diced )
  • 2 tbsp coconut aminos
  • 1 tsp salt
  • 3/4 tsp oregano
  • 1/2 tsp rosemary
  • 1 bay leaf
  • 2 1/2 cups chicken broth
  • 1 cup almond milk (or milk of choice)
  • 2 tbsp cornstarch (or arrowroot )

Directions

  1. 1

    Cut the chicken into 1/2" 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Season with black pepper to taste. Serve and enjoy!