Go Back
–+ servings

slow cooker chicken stew

Cozy up with this easy Slow Cooker Chicken Stew. Packed with tender chicken, hearty vegetables, and rich flavor, it’s the perfect comfort food with minimal effort!
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4
Calories: 440kcal
Author: Nichole Crews

Ingredients

  • 1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces - can also use chicken breast: cut into larger chunks to avoid overcooking if using breast
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 ribs celery, diced
  • 3 large carrots, diced
  • 1 yellow onion, chopped
  • 1 lb yukon gold potatoes, diced into ½ inch cubes - can also use Russet or red potatoes
  • 6 garlic cloves, minced
  • 1 teaspoon salt - plus more to taste
  • 1 teaspoon black pepper - plus more to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 1/2 cups chicken broth, low-sodium
  • 2 tablespoon coconut aminos - 1 tablespoon soy sauce or worcestershire sauce (check labels to keep gluten free)
  • 1 cup almond milk (unsweetened) - can use any nut milk (unsweetened), cow's milk or heavy cream if not dairy-free.
  • 2 tablespoon tapioca starch - or can use arrowroot, cornstarch or flour (if not gluten free)

Instructions

  • To a large skillet, add 1 tablespoon olive oil to a large skillet on medium high heat. Add chicken pieces and generously season with salt and pepper (about 1 teaspoon of each) and brown the meat until nicely seared, about 5-6 minutes. You do not need to cook all the way through, just browned to keep juicy. Transfer chicken to crockpot.
  • To the slow-cooker, add diced celery, chopped carrots, diced onion, diced potatoes, broth, coconut aminos, minced garlic, dried spices and salt and pepper. Stir to combine everything together and mix well.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. 
  • Make your slurry: mix almond milk and tapioca starch and pour into slow-cooker. Cook on LOW, uncovered, for 30 minutes to allow stew to thicken. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 29g | Protein: 33g | Fat: 16g | Fiber: 5g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!