Slow Cooker Chicken Stew
This hearty Slow Cooker Chicken Stew is the ultimate cold weather comfort food. Packed with tender chicken, potatoes, and warming spices, it's creamy, dairy-free, and perfectly satisfying.
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 garlic cloves 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
Instructions
- Season chicken thighs with salt and pepper.
- Sear chicken in olive oil over medium heat until browned, about 2-3 minutes per side.
- Transfer chicken to slow cooker.
- Add carrots, onion, garlic, and potatoes to slow cooker.
- Add coconut aminos, salt, oregano, rosemary, and bay leaf. Stir to combine.
- Pour in chicken broth. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- Mix almond milk and cornstarch. Add to slow cooker and cook on HIGH for 30-45 minutes to thicken.
- Shred chicken in pot and stir everything together before serving.
Video
Notes
For a creamier stew, use half almond milk and half heavy cream. You can skip searing the chicken to save time.