Slow Cooker Chicken Stew

This hearty and comforting chicken stew is slow-cooked to perfection with tender chicken thighs, potatoes, garlic, and carrots in a rich, dairy-free broth full of herbs and coconut aminos.

Print Recipe Pin Recipe

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 to taste
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
2.5 cups Chicken broth
1 cup Almond milk or milk of choice
2 tablespoon Cornstarch or arrowroot

Instructions

Season the chicken thighs with salt and pepper generously.
Heat olive oil in a skillet over medium heat and sear chicken on both sides until lightly browned.
Add carrots, onion, garlic, and potatoes into the slow cooker.
Place seared chicken on top. Add coconut aminos, salt, oregano, rosemary, and bay leaf. Pour in chicken broth.
Cover the cooker and set on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours until chicken and veggies are tender.
Whisk almond milk and cornstarch together, stir into the stew and cook on HIGH for another 30-45 minutes to thicken.
Stir, taste and adjust with additional salt or pepper if needed, then serve hot.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with broth or milk to retain texture.