Description
A hearty and comforting chicken stew made in a slow cooker.
Ingredients
Scale
- 1 lb chicken thighs (boneless, skinless)
- 1 tbsp olive oil
- to taste 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)
Instructions
- 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.
- 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 stew can be thickened more by adding additional cornstarch if desired.
- Feel free to adjust the vegetables based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg