Slow Cooker Chicken Stew Pressure Cooker Style
This hearty stew combines tender chicken, rich broth, and creamy vegetables for satisfying comfort food made fast with slow cooker flavor depth.
Equipment
- 1 Mixing bowl Large
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 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 thoroughly.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 3–4 minutes per side until browned.
- Transfer browned chicken to your slow cooker.
- Add carrots, onion, garlic, and potatoes. Pour in coconut aminos, then add salt and oregano. Stir gently.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken is cooked and vegetables are tender.
- Shred chicken with two forks and stir together.
- In a bowl, whisk almond milk and cornstarch, then gradually stir into stew to thicken.
- Stir everything one last time and serve hot.
Notes
For creamier stew, use half heavy cream with milk. Store leftovers in airtight container in fridge up to 4 days, or freeze for up to 3 months.