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Slow Cooker Chicken Stew with Potatoes and Carrots Recipe

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4 from 12 reviews

This Slow Cooker Chicken Stew is a comforting and hearty dish perfect for chilly days. Featuring tender chicken thighs, carrots, and potatoes cooked low and slow, it creates a creamy, dairy-free, and gluten-free stew that’s adaptable for Paleo and Whole30 diets. The rich flavors come from a blend of herbs and coconut aminos, making it a nourishing, flavorful meal with minimal effort.

  • Total Time: 7 hours 10 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1.5 lb. chicken thighs, boneless, skinless

Vegetables

  • 3 carrots, chopped
  • 1 yellow onion, chopped
  • 5 garlic cloves, chopped
  • 2 russet potatoes, peeled and diced

Liquids & Seasonings

  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp coconut aminos
  • 1 tsp salt
  • 3/4 tsp oregano
  • 1/2 tsp rosemary
  • 1 bay leaf
  • 2 1/2 cups chicken broth
  • 1 cup almond milk (or milk of choice)

Thickening Agent

  • 2 tbsp cornstarch (or arrowroot)

Instructions

  1. Prepare the Chicken: Cut the chicken thighs into 1/2-inch pieces. Season them with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken pieces for about 5 minutes until fully cooked. Transfer the cooked chicken to the slow cooker.
  2. Add Vegetables and Seasonings: Into the slow cooker, add chopped carrots, onion, garlic, diced potatoes, coconut aminos, 1 tsp salt, oregano, rosemary, and the bay leaf. Pour in the chicken broth. Stir gently to combine.
  3. Slow Cook on Low: Cover the slow cooker with its lid, and cook the stew on LOW for 6 hours to allow flavors to develop and ingredients to become tender.
  4. Thicken the Stew: As the cooking time nears completion, whisk almond milk and cornstarch together in a small bowl until smooth. Pour this mixture into the slow cooker, stir well to combine.
  5. Finish Cooking on High: Replace the lid and set the slow cooker to HIGH. Cook for an additional 30 to 45 minutes until the stew thickens to a creamy consistency.
  6. Season and Serve: Taste and adjust seasoning with black pepper as desired. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy the warm, hearty dish.

Notes

  • For a dairy-free option, use almond milk or other plant-based milk as suggested.
  • Cornstarch can be replaced with arrowroot powder for a gluten-free thickener alternative.
  • If you want a richer flavor, searing the chicken before slow cooking helps seal in juices and adds depth.
  • This stew can be adapted for Paleo and Whole30 by ensuring compliant ingredients are used.
  • Leftovers keep well in the fridge for up to 3 days and freeze beautifully for up to 3 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/slow-cooker-chicken-stew-with-potatoes-and-carrots-recipe/