Creamy Chicken Stew (Printable Version)
Tender chicken thighs, herbs, and fresh veggies in a creamy, gluten-free broth. Great for freezer meals or cozy evenings, all cooked in your slow cooker.
# What You'll Need:
01 -
1 cup almond milk.
02 -
1 tablespoon olive oil.
03 -
1/2 teaspoon rosemary.
04 -
3/4 teaspoon oregano.
05 -
1 yellow onion, chopped.
06 -
3 carrots, chopped.
07 -
1 bay leaf.
08 -
Salt and pepper to taste.
09 -
2 russet potatoes, peeled and diced.
10 -
2 tablespoons coconut aminos.
11 -
2 tablespoons cornstarch.
12 -
1 teaspoon salt.
13 -
5 garlic cloves, chopped.
14 -
2 1/2 cups chicken broth.
15 -
1.5 pounds boneless skinless chicken thighs.
# Steps to Follow:
01 -
Slice the chicken into small chunks, sprinkle with salt and pepper, then cook in oil until golden.
02 -
Toss the chicken, chopped veggies, spices, and broth into the slow cooker.
03 -
Set to LOW, pop on the lid, and let it go for 6 hours.
04 -
Blend cornstarch with almond milk, stir it into the mixture, and cook another 30-45 minutes on HIGH.
05 -
Add extra pepper if you'd like, then serve it nice and warm.
# Additional Notes:
01 -
Chicken breast also works fine instead of thighs.
02 -
Swap any kind of milk or spuds you'd prefer.
03 -
Cooking the chicken beforehand isn't required, but it boosts the taste.
04 -
Keeps well in the freezer for up to three months.