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.