Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is a creamy and hearty comfort dish filled with juicy chicken thighs, tender vegetables, and a rich savory broth—perfect for cozy nights.

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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 and skinless, seasoned
1 tablespoon Olive oil for searing
Salt and pepper to taste
3 Carrots chopped
1 Yellow onion chopped
5 cloves Garlic chopped fine
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.
Sear chicken in olive oil in a skillet over medium-high heat, about 3–4 minutes per side, until golden brown.
Transfer seared chicken to the slow cooker.
Add chopped carrots, onion, garlic, and diced potatoes.
Pour in coconut aminos, sprinkle in salt, oregano, rosemary, and bay leaf. Stir to combine.
Pour in chicken broth. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Whisk almond milk and cornstarch together and stir into stew. Cook on HIGH 30–45 minutes to thicken.
Shred chicken with two forks in the slow cooker. Stir and serve warm.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth or almond milk to restore creamy texture.