Description
This Slow Cooker Chicken Stew is cozy, hearty, and packed with tender chicken, carrots, and potatoes in a savory broth. It’s a nourishing one-pot comfort meal that simmers all day, perfect for family dinners or meal prep.
Ingredients
1.5 lb. boneless, skinless chicken thighs (or breasts)
1 tbsp olive oil
Salt and pepper
3 carrots, chopped
1 yellow onion, chopped
5 garlic cloves, chopped
2 russet potatoes, peeled and diced (or red, Yukon gold, fingerlings)
2 tbsp coconut aminos (or soy sauce/tamari)
1 tsp salt
¾ tsp oregano
½ tsp rosemary
1 bay leaf
2½ cups chicken broth or bone broth
1 cup almond milk or milk of choice
2 tbsp cornstarch or arrowroot (for Paleo/Whole30)
Instructions
1. Cut chicken into ½” pieces and season with salt and pepper. Brown in a skillet with olive oil over medium heat for about 5 minutes. Transfer to the slow cooker.
2. Add carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, bay leaf, and broth to the slow cooker.
3. Cook on LOW for 6 hours.
4. Whisk almond milk and cornstarch in a small bowl to create a slurry. Stir into the slow cooker.
5. Cook on HIGH for 30–45 minutes, until the stew has thickened.
6. Season with black pepper to taste. Serve warm.
Notes
You can substitute chicken breasts for thighs.
Any milk works; use half milk and half cream for a richer texture.
If short on time, skip browning the chicken.
Arrowroot or tapioca can be used for Paleo/Whole30 thickening.
Omit slurry for a thinner broth.
Leftover or rotisserie chicken can be added during the final hour.
Adjust salt based on the sodium level of your broth.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 532
- Sugar: 4g
- Sodium: 1540mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 167mg