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  • 21 hours ago
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00:00Slow Cooker Chicken Stew
00:02This slow cooker chicken stew is like a warm hug from your grandmother.
00:06The aroma might entice neighbors to accidentally visit around dinner.
00:10Its sneaky sophistication delivers restaurant quality comfort food with minimal effort.
00:15Just chop some vegetables and press slow cooker buttons for amazing results.
00:19For the chicken base, use 1.5 pounds of boneless, skinless chicken thighs, 1 tablespoon of olive
00:25oil and salt and pepper to taste.
00:28For the vegetable foundation, use 3 carrots chopped into 1-inch pieces, 1 yellow onion
00:33chopped, 5 garlic cloves minced, and 2 russet potatoes peeled and diced.
00:38For the seasoning blend, use 2 tablespoons of coconut aminos, 1 teaspoon of salt, 3-4 teaspoons
00:44of oregano, ½ teaspoon of rosemary, and 1 bay leaf.
00:49For the liquid base, use 2.5 cups of chicken broth, 1 cup of almond milk, and 2 tablespoons
00:54of cornstarch.
00:56To prepare the chicken, cut the chicken thighs into half-inch pieces and season them with
01:00salt and pepper.
01:01Heat olive oil in a skillet and cook the chicken for about 5 minutes until it turns lightly golden.
01:07Transfer the cooked chicken to a slow cooker, then add the carrots, onion, garlic, and potatoes.
01:13Mix in the coconut aminos, salt, oregano, rosemary, and bay leaf to build the stew base.
01:19Pour the chicken broth over all the ingredients, cover, and cook on low for 6 hours without lifting
01:24the lid.
01:25In the final 15 minutes, whisk the almond milk and cornstarch together in a bowl until smooth,
01:30then stir the mixture into the slow cooker.
01:33Switch to high heat and cook for 30 to 45 minutes until the stew thickens.
01:37Finally, remove the bay leaf and adjust the seasoning with pepper before serving.
01:42Brown the chicken in batches to prevent overcrowding, ensuring each piece sears properly.
01:47Cut the vegetables into similar sizes to promote even cooking.
01:51Avoid lifting the lid while the stew cooks, as every peak can add 15 to 20 minutes to the
01:55total cooking time.
01:57For dietary adaptations, use arrowroot powder instead of cornstarch and coconut milk for
02:03a paleo or Whole30 version.
02:05For a keto-friendly option, replace the potatoes with cauliflower or turnips and use heavy cream.
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