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 13.5–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.
- 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!
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Crockpot slow cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 1/2 cups
- 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