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.

Crockpot Coconut Chicken Stew

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)

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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.
Freeze in airtight 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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main dish
Method: Crockpot slow cooker
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/8 of recipe
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