Can it be made in the Instant Pot?

Yes. Brown the chicken on sauté mode, then add potatoes, carrots, onion, and garlic until fragrant. Add the remaining ingredients, seal the lid, and cook for 10 minutes on the soup setting. Manually release pressure, stir in the cornstarch slurry, and simmer on sauté mode until thickened.

Can it be made on the stove?

Yes. Brown the chicken thighs in a large pot with oil, then remove. Sauté potatoes, carrots, onion, and garlic. Return the chicken and add remaining ingredients, bringing to a low boil. Cover and simmer until potatoes are tender, then stir in the cornstarch slurry.

Can you put raw chicken in the slow cooker?

Yes, raw chicken can be added directly, but browning the meat first locks in moisture and keeps the meat tender and juicy during the slow cooking process.

Can you make slow cooker chicken stew in advance?

Absolutely. You can brown the chicken and chop the vegetables and herbs the night before, storing them in the refrigerator to save time the next morning.

What goes well with chicken stew?

This stew pairs well with mashed potatoes, egg noodles, crusty bread, buttery dinner rolls, savory zucchini bread, rice, or winter kale salad. For Whole30, use cauliflower rice or zoodles.

Creamy Slow Cooker Chicken Stew

Name: Creamy Slow Cooker Chicken Stew
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1.5 lb. chicken thighs (boneless, skinless); 1 tbsp olive oil; salt and pepper; 3 carrots (chopped); 1 yellow onion (chopped); 5 garlic cloves (chopped); 2 russet potatoes (peeled and diced); 2 tbsp coconut aminos; 1 tsp salt; 3/4 tsp oregano; 1/2 tsp rosemary; 1 bay leaf; 2 1/2 cups chicken broth; 1 cup almond milk (or milk of choice); 2 tbsp cornstarch (or arrowroot)

This hearty slow cooker chicken stew is a creamy, comforting meal perfect for chilly weather. It is naturally dairy-free and gluten-free, making it a versatile dinner option for various dietary needs.

List of ingredients

1.5 lb. boneless, skinless chicken thighs – cut into 1/2 inch pieces for even cooking.
1 tbsp olive oil – used for browning the meat.
salt and pepper – for basic seasoning.
3 carrots – chopped into bite-sized rounds.
1 yellow onion – finely chopped.
5 garlic cloves – minced or chopped.
2 russet potatoes – peeled and diced into cubes.
2 tbsp coconut aminos – provides a savory, soy-free umami flavor.
1 tsp salt – adjust based on the saltiness of your broth.
3/4 tsp oregano – dried herb for earthy notes.
1/2 tsp rosemary – dried herb for a classic stew aroma.
1 bay leaf – adds depth to the simmering broth.
2 1/2 cups chicken broth – the liquid base for the stew.
1 cup almond milk – or any milk of your choice for creaminess.
2 tbsp cornstarch – or arrowroot powder to thicken the sauce.

step-by-step instructions

Brown the chicken: Cut the chicken thighs into 1/2 inch pieces and season them with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until fully cooked through, which takes about 5 minutes. Transfer the browned chicken directly into the slow cooker.
Combine ingredients: Add the chopped carrots, onion, garlic, diced potatoes, coconut aminos, salt, oregano, rosemary, and the bay leaf to the slow cooker. Pour in the chicken broth and stir slightly to combine.
Slow cook: Secure the lid on the slow cooker and cook on the LOW setting for 6 hours.
Thicken the stew: About 30 minutes before the cooking time ends, whisk the milk and cornstarch together in a small bowl until smooth. Pour this slurry into the slow cooker and stir well.
Final simmer: Replace the lid and switch the setting to HIGH for 30 to 45 minutes, allowing the liquid to thicken into a creamy consistency.
Finish and serve: Season with additional black pepper to taste. Remove the bay leaf and serve hot.

Guide to Choosing the Best Ingredients

Prioritize Chicken Thighs for Tenderness

Using boneless, skinless chicken thighs ensures the meat remains juicy after hours of slow cooking. Unlike chicken breasts, which can become dry or stringy, thighs have more fat and connective tissue that breaks down slowly. This results in a more tender texture that complements the thick broth.

Select Starchy Potatoes for Natural Thickness

Russet potatoes are recommended because their high starch content helps thicken the stew naturally as they break down. If you prefer a potato that holds its shape better, you can use Yukon Gold or red potatoes. However, you may need to rely more heavily on the cornstarch slurry for the desired creaminess.

Use Coconut Aminos for a Soy-Free Umami Boost

Coconut aminos provide a salty, savory flavor similar to soy sauce but without the soy or gluten. This ingredient adds a deep color and richness to the broth. If you do not have coconut aminos, tamari or traditional soy sauce are suitable alternatives.

Choose the Right Thickening Agent

Cornstarch is a standard choice for creating a glossy, thick consistency. For those following a Paleo or Whole30 diet, arrowroot powder or tapioca starch works equally well. Ensure the starch is fully dissolved in cold milk before adding it to the pot to avoid lumps.

Alternative Cooking Methods

Using an Instant Pot for Faster Results

To make this in a pressure cooker, use the saute function to brown the chicken. Add the vegetables and aromatics, stirring until fragrant. Pour in the broth and seasonings, then seal the lid and cook on the soup setting for 10 minutes. Manually release the pressure, stir in the slurry, and sauté until thickened.

Preparing the Stew on the Stovetop

Brown the chicken in a large heavy-bottomed pot, then remove the meat and sauté the vegetables. Return the chicken to the pot with the liquid and seasonings. Bring to a low boil, then reduce heat to a simmer and cover for 45 to 60 minutes until the potatoes are tender. Stir in the slurry at the end and simmer for a few more minutes.

Adjusting for an Oven-Bake Method

Transfer all ingredients (except the slurry) into a Dutch oven and cover with a tight lid. Bake at 300°F (150°C) for approximately 3 to 4 hours. Once the vegetables are soft, stir in the milk and starch mixture and return to the oven for 15 minutes to thicken.

Customization and Substitutions

Swap Protein for Variety

While chicken thighs are ideal, you can use cubed chicken breast or even pre-cooked rotisserie chicken. If using pre-cooked meat, add it during the last hour of cooking to prevent overcooking. Turkey thighs are another excellent alternative that provides a similar flavor profile.

Modify the Vegetable Mix

Feel free to add celery, parsnips, or peas to increase the nutrient density. If using frozen peas, stir them in during the final 30 minutes of cooking. For a heartier stew, you can add diced turnips or rutabaga along with the potatoes.

Explore Different Milk Options

Almond milk provides a neutral, light creaminess. For a richer taste, try full-fat coconut milk or cashew milk. If you are not avoiding dairy, heavy cream or whole milk can be used to achieve a traditional stew consistency.

Adjusting the Herb Profile

If you prefer a more pungent flavor, increase the amount of rosemary or add a pinch of thyme. For a brighter finish, stir in fresh chopped parsley or chives just before serving. Dried herbs are best added at the start, while fresh herbs should be added at the end.

Serving Suggestions and Pairings

Pair with Crusty Breads

A warm piece of sourdough or a French baguette is perfect for dipping into the creamy broth. Garlic bread or buttered dinner rolls also complement the savory flavors of the chicken and potatoes. The bread helps soak up every drop of the sauce.

Serve Over Grains or Noodles

For a more filling meal, ladle the stew over cooked egg noodles or white rice. Quinoa or brown rice can be used for a healthier, fiber-rich alternative. This transforms the stew into a more substantial porridge-like dish.

Combine with Low-Carb Sides

If you are avoiding grains, serve the stew alongside steamed cauliflower rice or sautéed zucchini noodles. A fresh side salad with a light lemon vinaigrette provides a crisp contrast to the richness of the stew. This keeps the meal light yet satisfying.

Complement with Winter Vegetables

Pair the stew with roasted Brussels sprouts or a side of sautéed kale. The bitterness of the greens balances the creaminess of the almond milk and cornstarch. These additions make the meal feel like a complete harvest feast.

Storage and Reheating Advice

Refrigerator Storage Guidelines

Allow the stew to cool completely to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. Note that the stew will thicken significantly as it cools due to the starch in the potatoes and the cornstarch slurry.

Freezing for Long-Term Use

Divide the cooled stew into individual freezer-safe portions to make reheating easier. It can be stored in the freezer for 2 to 3 months. Thaw the containers in the refrigerator overnight before heating to ensure an even temperature.

Best Reheating Methods

For the best texture, reheat the stew in a saucepan over medium heat on the stove. If the liquid has become too thick, stir in a splash of chicken broth or almond milk to loosen it. You can also use a microwave, stirring halfway through the heating process.

Troubleshooting and FAQ

Why is my stew too thin?

If the stew hasn’t thickened enough, you can make an additional small batch of slurry with 1 tbsp cornstarch and 2 tbsp milk. Stir it into the boiling liquid and let it simmer for another 10 minutes on high. Ensure you are using Russet potatoes, as other varieties provide less natural starch.

Can I skip browning the chicken?

Yes, you can put raw chicken directly into the slow cooker. However, browning the meat first creates a Maillard reaction, which adds a deeper, caramelized flavor to the overall dish. Skipping this step will result in a milder taste and a slightly different texture.

How do I prevent the potatoes from becoming mushy?

Cut the potatoes into uniform, larger chunks (about 1 inch) so they do not overcook. Avoid stirring the stew too vigorously during the final thickening phase. This prevents the soft potatoes from breaking apart and dissolving into the broth.

What if I don’t have a slow cooker?

You can use the stovetop or Instant Pot methods described in the Alternative Cooking Methods section. The stovetop method is the closest in terms of flavor development, while the Instant Pot is the fastest. Both will produce a similar result to the slow cooker.

Can I make this recipe in advance?

Yes, you can prep the ingredients the day before. Brown the chicken and chop all the vegetables, storing them in separate airtight containers in the fridge. In the morning, simply combine everything in the pot and start the slow cooker.