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.

a bowl of coconut chicken stew with potatoes.

The crockpot is such a great appliance for the wintertime. It’s quick and easy with little to no mess. Homemade soups and stews simmer all day until all the flavors meld together into a comforting dish.

To make this crockpot chicken stew healthy and nourishing without sacrificing any flavor, I used coconut milk in place of cream and packed it full of carrots and potatoes.

This chicken stew is a breeze to make, it’s packed with chicken and vegetables, and it tastes delicious! I hope your family agrees that this recipe is a winner.

Why You Need This Recipe

  • This slow cooker chicken breast recipe is 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.
  • This chicken stew is gluten-free, dairy-free and grain-free.
  • The leftovers freeze great for up to two months providing you with a quick and easy lunch option.

Key Ingredients

ingredients for crockpot chicken stew with coconut milk.

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. White, sweet, or yellow onions all work great. If you want to skip a step, buy baby cut carrots. They’re already peeled and small enough to cook all the way through.

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.

Seasoning – Don’t forget to season! It’s the difference between an incredible stew and one that’s just okay.

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.

Peas – Petite peas are sweeter and smaller than regular peas. You can use either, but be sure to add them toward the end of cooking. They don’t need as long to cook.

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, chicken broth, thyme, salt, and pepper.

Step Two

Set the slow cooker to cook on low for 7-9 hours or high for 4-6 hours.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

cooked coconut chicken in crockpot.

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 gluten-free Chicken Stew hot. Refrigerate or freeze the leftovers.

a spoonful of chicken and potatoes.

Recipe Tips & Substitutions

  • 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.
  • Use dark-meat chicken thighs for more flavor.
  • Freeze in air-tight 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. Lunch made easy!

FAQs

Can I make chicken stew on the stovetop?

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!

Is coconut milk okay in the slow cooker?

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.

Can you put raw chicken in the slow cooker?

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.

black bowl with coconut chicken soup.

Other Healthy Slow Cooker Recipes You Might Like

Or, check out my entire index of healthy winter recipes. You may also like this round-up of 50+ Healthy Crockpot Recipes!

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of coconut chicken stew

Crockpot Coconut Chicken Stew


Description

This easy Crockpot Coconut Chicken Stew is a one-pot dinner with potatoes and vegetables. It is comforting, nourishing, and full of flavor. This recipe is gluten-free, dairy-free, and Whole30-compliant.


Ingredients

Units Scale
  • 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 13.5ounce can full-fat coconut milk
  • 1 cup frozen petite green peas
  • 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)

Instructions

  1. 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.
  2. 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.
  3. Serve hot, with a little bit of parsley sprinkled on top of each serving.

Equipment

Notes

  1. 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.
  2. Use dark-meat chicken thighs for more flavor.
  3. Freeze in air-tight containers for up to two months.
  4. For a lower fat option, you can use lite coconut milk instead of full-fat.
  5. Defrost and then reheat on the stove or in the microwave. Lunch made easy!
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Main dish
  • Method: Crockpot slow cooker
  • Cuisine: American

Keywords: slow cooker chicken stew, crockpot chicken and potatoes, crockpot chicken thighs

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