Crockpot Coconut Chicken

Everyone loves this nourishing and flavorful slow cooker chicken dinner. It has potatoes and carrots, plus creamy coconut milk.


– Yukon gold potatoes  – chicken breasts, cut into pieces – celery stalks, chopped – carrots, peeled and chopped – onion, chopped – reduced-sodium chicken broth – dried thyme – sea salt – ground black pepper – full-fat coconut milk – frozen petite green peas – finely chopped flat-leaf parsley (optional)

Wash and prep the potatoes, celery, carrots, and onion.  Add them to a slow cooker, along with the chopped chicken, chicken broth, thyme, salt, and pepper.

Step 1

Set the slow cooker to low.  Cook for 7-9 hours.

Step 2

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

Step 3

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

Step 4

Tap the link below for full recipe details.