This delicious Slow Cooker Chicken Stew is the ultimate cold weather comfort food! Chicken thighs, carrots, and potatoes all come together in the slow cooker before transforming into a creamy, dairy free, and gluten free meal. It's Paleo and Whole30 adaptable, too!
Slow cooker meals are a lifesaver during busy work weeks. After all, what's better than having this pumpkin curry soup or pulled pork waiting for you after a busy day? It's why this Slow Cooker Chicken Stew is one of my favorite "set it and forget it" recipes.
Made with a short list of ingredients, this easy potato and chicken stew is so easy to put together in a slow cooker. It's super creamy, filled with tender cooked vegetables, and layered with herby flavors. The best part? It's entirely dairy free, gluten free, and easy to make paleo and Whole30-friendly (just like my paleo beef stew).
Recipe features
- This recipe only needs about 10 minutes of hands-on prep time. Your crockpot does the rest!
- All of the ingredients are super simple and naturally gluten and dairy free.
- The flavors get even better over time, meaning it's a perfect meal prep recipe.
Ingredient notes:
- Chicken thighs - I used cubed boneless, skinless chicken thighs, but chicken breasts work just as well. Make sure to lightly brown the chicken before it goes into the crockpot to enhance the flavor.
- Vegetables - Keep it simple with just carrots, onions, and garlic, or add any of your favorite veggies as well.
- Potatoes - Starchy Russet potatoes will thicken the stew broth. You can also use red potatoes, Yukon gold potatoes, or fingerlings.
- Coconut aminos - This is a paleo-friendly alternative to soy sauce that gives the stew an umami flavor. Feel free to use soy sauce or tamari instead.
- Starch slurry - Mixing cornstarch and almond milk together creates a slurry that will thicken the chicken stew. To make a paleo and Whole30 slurry, use arrowroot or tapioca starch instead of cornstarch.
Step-by-step instructions
Step 1: Brown the chicken. Season your chicken with salt and pepper. Brown the pieces in a skillet with olive oil until they're no longer pink. Transfer the chicken to your slow cooker.
Step 2: Cook the chicken and vegetables. Add the carrots, onion, garlic, potatoes, coconut aminos, rosemary, salt, oregano, bay leaf, and chicken broth to the slow cooker. Cover and cook on Low for 6 hours.
Step 3: Add the slurry When the cook time is almost up, whisk the milk and cornstarch together in a small bowl. Stir it into the mixture in the slow cooker.
Step 4: Let it thicken, then serve. Cover and cook on High until the stew thickens. Serve and enjoy!
Expert tips and FAQs
- For a thinner broth (similar to chicken and potato soup), omit the cornstarch slurry.
- This is a great recipe to make when you have leftover rotisserie chicken, shredded chicken, or even leftover turkey to use up. Add the meat to the pot about 1 hour before the stew is done.
- The amount of salt needed will essentially have to do with how salty your chicken broth is. That said, be sure to give the stew a taste before adding more salt.
Can it be made in the Instant Pot?
To make the chicken stew in the Instant Pot, brown the chicken on all sides using "saute" mode. Next, add the potatoes, carrots, onion, garlic and cook until fragrant. Add the remaining ingredients to the pot and cancel "saute" mode.
Seal the lid and cook for 10 minutes on the "soup" setting. Once the timer stops, manually release the pressure and carefully remove the lid. Stir in the cornstarch slurry and let simmer on "saute" mode until the stew thickens.
Can it be made on the stove?
To make the stew on the stovetop, brown the chicken thighs in a large pot with oil. Remove from the pot and set aside. Add the potatoes, carrots, onion, and garlic and cook until fragrant.
Add the chicken back to the pot with the remaining ingredients and bring the liquid to a low boil. Cover, lower the heat, and simmer until the potatoes are soft and fork-tender. Stir in the cornstarch slurry and continue to simmer until the stew is thickened to your liking.
Can you put raw chicken in the slow cooker?
Yes, raw chicken can be added directly to the slow cooker. However, browning the meat first locks in the moisture and keeps the meat tender and juicy while cooking low and slow.
Can you make slow cooker chicken stew in advance?
Absolutely! Brown the chicken the night before, let it cool, and store it in the fridge. Chop the vegetables and herbs and keep them in an airtight container in the refrigerator as well. This way, all you need to do the next morning is add the chicken, vegetables, and liquid ingredients to the pot and turn it on!
What goes well with chicken stew?
This hearty slow cooker chicken stew is a satisfying meal on its own but pairs well with all kinds of sides. For Whole30 purposes, stick with cauliflower rice or zoodles. Otherwise, pair your stew with:
Storage
- Refrigerator: After cooling to room temperature, store the chicken stew in a sealed container for 3 to 4 days. The stew will thicken as it sits in the fridge, making it a great meal to incorporate into your weekly meal prep.
- Freezer: Pour the cooled chicken stew into individual freezer-safe containers and freeze for 2 to 3 months. Defrost in the fridge before reheating.
- Reheating: To reheat, warm the stew on the stovetop over medium heat until heated to your liking. You can also pop it in the microwave for a few minutes.
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Slow Cooker Chicken Stew
This delicious Slow Cooker Chicken Stew is the ultimate cold weather comfort food! Chicken thighs, carrots, and potatoes all come together in the slow cooker before transforming into a creamy, dairy free, and gluten free meal. It's Paleo and Whole30 adaptable, too!
Print Pin RateServings: 4
Equipment
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Slow cooker
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
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Cut the chicken into ½" pieces, then season it with salt and pepper. Add it to a skillet with the olive oil and cook over medium heat until the chicken is cooked through, approximately 5 minutes. Transfer the cooked chicken to your slow cooker.
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Add the carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker, then pour in the chicken broth. Place a lid on top, then cook the stew on LOW for 6 hours.
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Once the 6 hours is almost up, whisk the milk and cornstarch together in a bowl, then pour the mixture into your slow cooker and give everything a good stir. Place the lid back on and cook the stew on HIGH for 30-45 more minutes, allowing time for it to thicken.
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Season with black pepper to taste. Serve and enjoy!
Notes
- Refrigerator: after cooling, store the stew in a sealed container for up to 4 days
- Freezer: pour the cooled soup into freezer-safe containers for up to 3 months;
- Reheating: reheat the stew over the stove; it will thicken as it sits in the refrigerator, so you may need to add more broth/milk to it.
Nutrition
Calories: 532kcal | Carbohydrates: 34g | Protein: 32g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1540mg | Potassium: 1117mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7789IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 3mg
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