Description
A hearty slow cooker chicken stew with potatoes and carrots that finishes creamy without dairy. Gluten free and easily adapted for Paleo or Whole30.
Ingredients
- 1.5 lb chicken thighs, boneless, skinless
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 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 dried oregano
- 1/2 tsp dried rosemary
- 1 bay leaf
- 2 1/2 cups chicken broth
- 1 cup almond milk (or milk of choice)
- 2 tbsp cornstarch (or arrowroot)
Instructions
1. Cut chicken into 1/2-inch pieces, season with salt and pepper, brown in olive oil over medium heat about 5 minutes, then transfer to slow cooker.
2. Add carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker. Pour in chicken broth. Cover and cook on LOW for 6 hours.
3. Whisk milk and cornstarch until smooth. Stir into the slow cooker, cover, and cook on HIGH for 30–45 minutes until thickened.
4. Taste, adjust seasoning with black pepper, remove bay leaf, and serve warm.
Notes
Substitutions: Use chicken breast instead of thighs; any potato variety; soy sauce or tamari instead of coconut aminos; arrowroot instead of cornstarch; any milk, or half milk and half heavy cream for richer texture.
Browning: You can skip browning and add raw chicken directly to the slow cooker if short on time.
Storage: Refrigerate up to 4 days. Freeze up to 3 months in freezer-safe containers. Reheat gently on the stovetop and thin with broth or milk as needed.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 532
- Sugar: 4g
- Sodium: 1540mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 167mg