Slow Cooker Chicken Stew
This hearty and healthy Slow Cooker Chicken Stew is so flavorful, satisfying and delicious. Made with juicy chicken thighs, soft and tender carrots, potatoes, and peas, fresh herbs and dry white wine that elevate all the flavors. All while it cooks low and slow in the slow cooker. It all comes together for one creamy, dairy-free and gluten-free meal.
Ingredients
For Chicken
- 1.5 lbs chicken thighs (boneless and skinless)
- 1 tbsp olive oil
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
For Stew:
- 2 large carrots
- 1 yellow onion
- 3-5 cloves of garlic
- 2 gold Yukon potatoes
- 1.5 tsp pink sea salt
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1 bay leaf
- 1.5 cups chicken broth (low-sodium)
- 1 cup unsweetened almond milk
- 2 tbsp arrowroot flour
- 1 tbsp coconut aminos
- 1/2 cup dry white wine
- 1/2 cup frozen peas
Instructions
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Start by prepping your ingredients; Pat chicken thighs dry and cut into bite sized pieces. Season with salt and pepper. Peel and cut carrots into 1/2 inch diagonal pieces. Cut yellow onion into chunks and mince garlic. Finely chop thyme and rosemary. Dice potatoes into 1/2 inch cubes (do this after prepping chicken and right before you are ready to add into slow cooker. This will prevent potatoes from turning brown as they sit).
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Place a large skillet on stovetop and drizzle with olive oil. Turn heat to medium-high and bring oil to a heat. Add chicken pieces on heated skillet and sear for about 5-6 minutes. Until it starts to brown. They do not need to be cooked all the way. Transfer browned chicken to slow cooker.
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Add into slow cooker and right over chicken; garlic, onions, rosemary, thyme, coconut aminos, dry white wine, pink sea salt and black pepper. Give everything a good stir to combine with chicken. Add in carrots and potatoes. Pour in bone broth and add in bay leaf. Give a good stir to combine once again.
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Cover slow cooker and set on low for 7-8 hours.
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Add arrowroot flour to almond milk and whisk together until there aren't any lumps of flour left. Pour over chicken stew and stir to combine. Stir in frozen peas and cover slow cooker. Continue to slow cook for an additional 20 minutes. Adjust salt and pepper to taste.
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Serve chicken stew immediately while still hot. Garnish with fresh thyme if desire.
Recipe Notes
Tips and Substitutions:
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- Don't skip searing chicken- Browning the chicken and giving it a nice sear gives the chicken more flavor and releases juices that elevate the flavors of the chicken stew.
- Omitting wine- If you don't want to use wine you can omit and just use more chicken broth. It will make a big difference in flavor though.
- Using dried herbs- Fresh herbs give this chicken stew a fresh and rich flavor. However, you can also use dried herbs if that's what you have. You can also substitute using thyme and rosemary for Italian seasoning.
- Substitute for coconut aminos- Coconut aminos add depth to the chicken stew while keeping it healthy and gluten-free. If you don't need the stew to be gluten-free, you can use soy sauce or Worcestershire sauce.
- Whisk flour with milk before stirring- This allows the flour to completely dissolve without leaving any clumps. Adding the flour directly into broth will make it clump and doesn't dissolve as easily with the rest of ingredients.
- Substitute for arrowroot flour- You can use tapioca flour or cornstarch. These will keep the chicken stew gluten-free.
- Substitute for almond milk- Use cashew milk or coconut milk while keeping it dairy-free.
- Cook chicken stew low and slow- For best results and flavor, cook stew on low for 7-8 hours.