Slow Cooker Chicken Stew

This hearty and comforting slow cooker chicken stew is packed with tender chicken thighs, vegetables, and a rich broth. Perfect for cozy nights and fuss-free cooking, it’s creamy, paleo- and Whole30-adaptable, and full of flavor.

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Prep Time 10

Cook Time 7

Total Time 7 10

Course Soup

Cuisine Mexican

Servings 4 people

Calories 532 kcal

Equipment

1 Slow cooker

Ingredients

Main ingredients

1.5 lb Chicken thighs boneless, skinless
1 tablespoon Olive oil
Salt and pepper
3 Carrots chopped
1 Yellow onion chopped
5 cloves Garlic chopped
2 Russet potatoes peeled and diced
2 tablespoon Coconut aminos
1 teaspoon Salt
¾ teaspoon Oregano
½ teaspoon Rosemary
1 Bay leaf
2 ½ cups Chicken broth
1 cup Almond milk or milk of choice
2 tablespoon Cornstarch or arrowroot

Instructions

Season chicken thighs with salt and pepper generously.
Heat olive oil in a skillet over medium heat. Sear chicken 2-3 minutes per side until lightly browned.
Transfer seared chicken to slow cooker.
Add chopped carrots, onion, garlic, and potatoes to the slow cooker.
Add coconut aminos, salt, oregano, rosemary and bay leaf. Stir gently to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and veggies are soft but not mushy.
Stir in almond milk and cornstarch slurry. Let cook another 30 minutes to thicken. Adjust seasoning and serve warm.

Notes

Refrigerate leftovers in airtight container up to 4 days. Freeze for up to 3 months. Reheat gently and stir to reincorporate.