Crockpot Coconut Chicken Stew
This easy Crockpot Coconut Chicken Stew is a one-pot healthy dinner with potatoes and vegetables. It is comforting, nourishing, and full of flavor. This recipe is gluten-free, dairy-free, grain-free, and Whole30-compliant.
This creamy chicken stew is gluten-free, dairy-free and grain-free. It’s very versatile because you can use any kind of potato or swap the chicken cutlets for chicken thighs.
Full-fat coconut milk gives this soup a boost of flavor and creaminess, but without any dairy.
The leftovers freeze great for up to two months providing you with a quick and easy lunch or dinner option.
Key Ingredients
- Potatoes – You can use any variety, but I recommend Yukon Gold for their creamy texture and ability to hold their shape. All-purpose or waxy potatoes will hold their shape, while starchy potatoes like russets will fall apart easier.
- Chicken breasts – I used boneless, skinless chicken breasts for a lean protein, but you can use chicken thighs as well. Just be sure to buy boneless, skinless and cut them into chunks.
- Vegetables – Carrot, celery, and onion are a trifecta of flavor! There really is no better combination for soup.
- Chicken broth – Chicken broth adds plenty of flavor with just one ingredient. Broth and stocks can be high in sodium though, which is why I recommend reduced-sodium.
- Coconut milk – Canned coconut milk gives this stew a creamy texture without the need for dairy. For a thick and creamy soup, use full-fat coconut milk.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Wash and prep the potatoes, celery, carrots, onion and add them to a 5-quart or larger slow cooker along with the chopped chicken, broth, and seasonings.
Step Two
Set the slow cooker to cook on low for 7-9 hours or high for 4-6 hours.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Shortly before serving, add the coconut milk and frozen peas and allow them to heat through for about 30 minutes.
Step Four
Serve the stew hot. Refrigerate or freeze the leftovers.
Recipe FAQs
Yes! Sauté the vegetables in a Dutch oven with olive oil on medium heat. Add the chicken and sear, then add all the ingredients except the coconut milk. Simmer the mixture for 30 minutes or until all the vegetables are tender. Stir in the coconut milk and peas, then cook for 15 more minutes. Serve and enjoy!
You can put coconut milk in the slow cooker, but only toward the end of cooking. Good-quality coconut milk will separate or curdle due to the long cooking time.
Raw chicken can be cooked in the slow cooker! The temperature of the slow cooker will kill any harmful bacteria, while still keeping the chicken moist.
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Coconut Chicken Stew Recipe
This easy Coconut Chicken Stew is a one-pot dinner with potatoes and vegetables. It is comforting, nourishing, and full of flavor. This slow cooker recipe is gluten-free, dairy-free, and Whole30-compliant.
- Total Time: 6 hours 20 minutes
- Yield: 8 1x
Ingredients
- 1 pound Yukon gold potatoes, washed and quartered
- 1.25 pounds chicken breasts, cut into 1-inch pieces
- 3 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 cups reduced-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 13.5–ounce can full-fat coconut milk
- 1 cup frozen petite green peas
- 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)
Instructions
- In the base of a 5-quart or larger slow cooker, combine the potatoes, chicken breasts, celery, carrots, onion, chicken broth, thyme, salt, and pepper. Place the lid on top and set the slow cooker to cook on low for 7-9 hours or high for 4-6 hours.
- About 30 minutes before the cooking time is complete, remove the lid and stir in the coconut milk and frozen peas. Replace the lid and let the stew finish cooking.
- Serve hot, with a little bit of parsley sprinkled on top of each serving.
Notes
- Use your favorite kind of potatoes for this Crockpot Chicken Stew. You will need about one pound. All-purpose and waxy potatoes hold their shape, while starchy potatoes fall apart easier.
- Freeze in airtight containers for up to two months.
- For a lower fat option, you can use lite coconut milk instead of full-fat.
- Defrost and then reheat on the stove or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Crockpot slow cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 354
- Sugar: 5.2 g
- Sodium: 388.7 mg
- Fat: 14.7 g
- Saturated Fat: 11.3 g
- Carbohydrates: 32.1 g
- Fiber: 9 g
- Protein: 25.7 g
- Cholesterol: 51.7 mg
Or, check out my entire index of healthy winter recipes. You may also like this round-up of 50+ Healthy Crockpot Recipes!
Even More Crockpot Recipes to Try!
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Absolutely delicious! I added some garlic because I love my garlic in almost everything…except desserts. haha Thank you so much for sharing this recipe.