Ingredients
Equipment
Method
Prep and Brown Chicken
- Begin by cutting your boneless, skinless chicken thighs into 1/2-inch pieces. Season them generously with salt and pepper.
- In a skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook for approximately 5 minutes until golden brown and cooked through, developing a rich color and flavor. Transfer the cooked chicken to your slow cooker.
Combine Ingredients & Initial Cook
- Now, add the chopped carrots, yellow onion, minced garlic cloves, diced potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker. Pour in the chicken broth.
- Place the lid securely on top and cook the stew on LOW for 6 hours.
Thicken the Stew
- Once the 6 hours is almost up, whisk the almond milk (or your milk of choice) and cornstarch (or arrowroot) together in a small bowl until you have a smooth slurry.
- Pour this mixture into your slow cooker and give everything a good stir to incorporate. Replace the lid and cook the stew on HIGH for an additional 30-45 minutes. During this time, the stew will visibly thicken to a creamy, luscious consistency.
Final Seasoning & Serve
- Finally, season the stew with black pepper to taste.
- Before serving, stir in 1-2 teaspoons of fresh lemon juice or apple cider vinegar for a vibrant lift. Then, garnish with fresh chopped parsley or thyme for a burst of aromatic freshness and visual appeal.
- Enjoy your tender chicken, softened vegetables, and creamy broth!
Nutrition
Notes
This stew is praised for its effortless comfort and adaptability. The unique finishing touch of fresh lemon juice or apple cider vinegar and herbs brightens and balances the rich, slow-cooked flavors. It's family-friendly, wholesome, dairy-free, gluten-free, and easily modifiable for Paleo/Whole30 diets. Leftovers store well in the fridge for 3-4 days and can be frozen for up to 3 months, making it excellent for meal prep. Nutrition information is estimated based on common ingredients and serving sizes and may vary.