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

Crockpot coconut chicken is a great slower cooker chicken breast recipe.

Recipe Highlights

  • This slow cooker chicken breast recipe is versatile because you can use any kind of potato or swap the chicken breast 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.
Healthy chicken breast soup is loaded with peas, carrots, onions and celery. Top with fresh parsley for a burst of bright flavor.

Recipe Steps

1. Wash and prep the potatoes, celery, carrots, onion and add them to a 5-quart or larger slow cooker along with the chopped chicken breasts, chicken broth, thyme, salt, and pepper.
2. Set the slow cooker to cook on low for 7-9 hours or high for 4-6 hours.

This slow cooker chicken breast stew contains potatoes, onions, carrots and celery and cooks in the crock pot in just a few hours.

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

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.
  • Substitute chicken thighs for the chicken breast for a more pronounced chicken 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!
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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Here is the printable recipe:

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Crockpot Coconut Chicken Stew (Gluten-Free)

coconut-chicken-stew-crock-pot-finished

★★★★★

5 from 7 reviews

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

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8 1x
  • Category: Main dish
  • Method: Crockpot slow cooker
  • Cuisine: American
  • Diet: Gluten Free
Scale

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
  • 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

Freeze any leftovers in an airtight container in the freezer for up to 2 months.

Defrost in the refrigerator and re-heat the stew on the stovetop or in the microwave.

You can use whatever type of potatoes you like, but you’ll need about 1 pound.

If you want even more flavor from the chicken, feel free to substitute chicken thighs for the chicken breasts.

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

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