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Slow Cooker Chicken Stew taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Chicken Stew

This hearty Slow Cooker Chicken Stew brings together tender chicken thighs, root vegetables, and savory herbs in a rich, creamy broth—perfect for cozy nights at home.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
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 to taste
  • Pepper to taste
  • 3 Carrots chopped
  • 1 Yellow onion chopped
  • 5 cloves Garlic chopped
  • 2 Russet potatoes peeled and diced
  • 2 tablespoon Coconut aminos or soy sauce
  • 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
 

Instructions

  • Season chicken thighs with salt and pepper generously.
  • Heat olive oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until browned.
  • Transfer chicken to slow cooker.
  • Add chopped carrots, onion, garlic, and potatoes on top of chicken.
  • Pour in coconut aminos. Sprinkle salt, oregano, rosemary, and bay leaf over the mix.
  • Gently stir everything to distribute seasonings evenly.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  • Once done, stir in almond milk and cornstarch slurry. Cook on HIGH 30–45 more minutes to thicken. Shred chicken and serve.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave, adding milk or broth as needed.