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.

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Crockpot coconut chicken stew served in a white bowl

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 the 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.

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.

Ingredients for crockpot coconut chicken stew ready to be cooked.

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.

Step Three

Shortly before serving, add the coconut milk and frozen peas and allow them to heat through for about 30 minutes before serving.

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

Creamy dairy-free chicken stew made in a crock pot.

Top Tips

  • Use your favorite kind of potatoes for this Crockpot Chicken Stew. You will need about one pound.
  • Use chicken thighs for more flavor.
  • Freeze in air-tight containers for up to two months.
  • Defrost and then reheat on the stove or in the microwave. Lunch made easy!

Other Healthy Slow Cooker Recipes You Might Like

Crock pot coconut chicken stew if dairy-free, gluten-free and grain-free. It freezes and reheats well for an easy lunch.

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Crockpot Coconut Chicken Stew

★★★★★

5 from 7 reviews
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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

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
  • ¼ 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

  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.

Notes

  1. Freeze any leftovers in an airtight container in the freezer for up to 2 months.
  2. Defrost in the refrigerator and re-heat the stew on the stovetop or in the microwave.
  3. You can use whatever type of potatoes you like, but you’ll need about 1 pound.
  4. If you want even more flavor from the chicken, feel free to substitute chicken thighs for the chicken breasts.
  • 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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