Description
Learn how to make a delicious Slow Cooker Chicken Stew that is hearty, flavorful, and perfect for cozy nights in. Get the recipe now!
Ingredients
- – 680 g (1.5 lb) chicken thighs, boneless, skinless
- – 15 ml (1 tbsp) olive oil
- – salt and pepper
- – 3 carrots, chopped
- – 1 yellow onion, chopped
- – 5 garlic cloves, chopped
- – 2 russet potatoes, peeled and diced
- – 30 ml (2 tbsp) soy sauce
- – 5 ml (1 tsp) salt
- – 3/4 tsp (4 ml) oregano
- – 1/2 tsp (3 ml) rosemary
- – 1 bay leaf
- – 590 ml (2 1/2 cups) chicken broth
- – 240 ml (1 cup) almond milk, or milk of choice
- – 30 ml (2 tbsp) cornstarch, or arrowroot
Instructions
- Slice the chicken into 1/2-inch cubes, then sprinkle with salt and pepper. Heat the olive oil in a pan, add the chicken, and sauté over medium heat until fully cooked, about 5 minutes. Move the cooked chicken to the slow cooker.
- Place the chopped carrots, onion, garlic, and potatoes into the slow cooker. Add the soy sauce, salt, oregano, rosemary, bay leaf, and chicken broth. Cover with a lid and let it cook on the LOW setting for 6 hours.
- Near the end of the cooking time, blend the milk with the cornstarch in a separate bowl. Pour this mixture into the slow cooker, stirring well. Replace the lid and set the cooker to HIGH, allowing it to cook for an additional 30-45 minutes so it can thicken.
- Add black pepper according to your taste preference. Serve and savor!
Notes
- Marinate chicken in soy sauce and herbs for enhanced flavor before cooking.
- Add peas or green beans to the stew for more texture and nutrition.
- Increase cornstarch or arrowroot for a thicker stew, if desired.
