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A rustic bowl of slow cooker chicken stew, garnished with fresh parsley and crusty bread.

Easy Slow Cooker Chicken Stew: Comfort Food with a Bright Twist

This Easy Slow Cooker Chicken Stew offers deep flavor and comfort for busy weeknights. Featuring tender chicken and wholesome vegetables, it's brightened by a unique twist of acidity at the end, ensuring a perfectly balanced and never-bland dish.
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Prep Time 25 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lb chicken thighs (boneless, skinless)
  • 1 tbsp olive oil
  • salt and pepper
  • 3 carrots (chopped)
  • 1 yellow onion (chopped)
  • 5 garlic cloves (chopped)
  • 2 russet potatoes (peeled and diced)
  • 2 tbsp coconut aminos
  • 1 tsp salt
  • 0.75 tsp oregano
  • 0.5 tsp rosemary
  • 1 bay leaf
  • 2.5 cups chicken broth
  • 1 cup almond milk (or milk of choice)
  • 2 tbsp cornstarch (or arrowroot)

Equipment

  • Slow cooker
  • Skillet
  • small bowl

Method
 

  1. Cut the boneless, skinless chicken thighs into approximate 1/2 inch pieces. Season generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat until it shimmers. Add the seasoned chicken and sear for approximately 5 minutes, until cooked through and golden brown. Transfer the cooked chicken to your slow cooker insert.
  2. Add the chopped carrots, yellow onion, minced garlic cloves, and diced russet potatoes to the slow cooker with the seared chicken. Stir in the coconut aminos, 1 tsp salt, 3/4 tsp dried oregano, 1/2 tsp dried rosemary, and the bay leaf. Pour in the chicken broth.
  3. Place the lid securely on the slow cooker. Set to the LOW setting and cook for 6 hours.
  4. In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour this slurry into the slow cooker, stirring thoroughly to combine. Replace the lid and cook on the HIGH setting for an additional 30-45 minutes until thickened.
  5. Season with black pepper to taste. Just before serving, squeeze in fresh lemon juice or stir in 1 tbsp of apple cider vinegar. Remove the bay leaf before serving. Serve hot.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 6gCholesterol: 100mgSodium: 750mgPotassium: 700mgFiber: 7gSugar: 8gVitamin A: 400IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For maximum flavor, sear chicken before slow cooking. Use russet potatoes for creaminess or waxy varieties for firmer chunks. Finish with lemon juice or apple cider vinegar just before serving for a bright twist. Store refrigerated for 3-4 days, or freeze up to 3 months. Reheat gently, adding liquid if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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