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.
- 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)
- 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.
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.
- Category: Main dish
- Method: Crockpot slow cooker
- Cuisine: American
Keywords: slow cooker chicken stew, crockpot chicken and potatoes, crockpot chicken thighs