Name: Creamy Chicken Stew
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Cuisine: American
Ingredients: 1 cup almond milk.; 1 teaspoon salt.; 1/2 teaspoon rosemary.; 3/4 teaspoon oregano.; 3 carrots, chopped.; 1 yellow onion, chopped.; 2 tablespoons coconut aminos.; 2 russet potatoes, peeled and diced.; 1 tablespoon olive oil.; 1 bay leaf.; Salt and pepper to taste.; 1.5 pounds boneless skinless chicken thighs.; 2 1/2 cups chicken broth.; 2 tablespoons cornstarch.; 5 garlic cloves, chopped.

A comforting bowl of chicken soup loaded with tender chunks of meat, potatoes, carrots, and fresh herbs in a creamy sauce. | recipesclare.com

I've found the perfect answer for those crazy busy days when you still wanna put something tasty on the table. This Slow Cooker Chicken Stew has become my favorite standby when I need a cozy dinner that basically makes itself. What gets me every time is how the juicy chicken thighs just fall apart next to those perfectly soft potatoes and carrots, all swimming in that rich sauce. And guess what? It's totally free from dairy and gluten, so everyone can dig in without worry. Even my kids who normally turn up their noses ask for more.

The Ultimate Hassle-Free Meal Solution

Let me tell you about something that's totally changed how I handle dinner on weeknights. You know when life goes nuts but you still wanna feed your family something homemade? That's exactly when this dish works its magic. I throw everything in the slow cooker before heading out and come evening, my house smells like I've spent all day slaving away. It's a total game-changer for busy folks or anyone who loves walking through the door with dinner already done.

Grab These at the Store

What makes this dish so great is how simple the shopping list is. I always pick up chicken thighs since they stay super tender in the slow cooker, but chicken breasts will do the job too. Grab plenty of carrots, garlic and onions since they build such a tasty base. I usually go for Russet potatoes because they naturally help the stew get thick. My secret weapon is coconut aminos which gives you that deep savory taste without any soy. I've found good chicken broth really matters, and I keep arrowroot or tapioca starch handy for that final thickening touch.

How to Make It Happen

Here's my super easy way to get this warm meal on your table. I start by sprinkling seasoning on the chicken and getting it nice and brown – it only takes a couple minutes but wow, the flavor payoff! While that's happening, I chop up my veggies into chunky pieces so they won't turn to mush. Everything then goes straight into the slow cooker with broth and spices. Six hours later, I mix in my starch mixture and boom – dinner's done. That's literally all there is to it.

Put Your Own Spin on It

The best thing about sharing my cooking ideas is seeing what twists others come up with. Sometimes I toss in some mushrooms or swap in sweet potatoes for something different. When I want more herby flavors, I'll add fresh rosemary or thyme. The recipe rolls with whatever changes you wanna make. My sister throws in parsnips and honestly, it tastes amazing.

A hearty bowl filled with chunky chicken stew showing tender meat pieces, orange carrots, white potatoes, and green parsley garnish on top. | recipesclare.com

That Special Touch

Can I share my number one tip? Taking time to brown the chicken really makes everything taste so much better. I know you might want to skip this step, but those few minutes create amazing flavor you just can't get otherwise. I usually chop my veggies while the chicken browns, so I'm not actually adding extra time to my prep. Trust me on this one, those extra minutes make all the difference.

For My Instant Pot Fans

Got an Instant Pot sitting on your counter? I've tweaked this recipe for that too. Just use the sauté setting to brown your chicken and veggies first, then switch over to pressure cook for 10 minutes. You'll get the same tasty results in way less time. This has saved me countless times when I forgot to start the slow cooker in the morning.

Old School Cooking Method

I sometimes make this the traditional way right on my stove. It's just as straightforward but needs you to check on it more often. Brown your chicken, cook those flavor-building veggies, then let everything bubble away until the potatoes get soft. Making it on the stovetop lets you taste and tweak as you go, which is great when you're getting the hang of the recipe.

Ready-Made Leftovers

This stew actually tastes better the next day. All those flavors mix together overnight and create something even yummier. I often cook double just so we have extras. They stay good in the fridge for a few days or you can freeze them for up to three months. It's like meal prepping without feeling like you're meal prepping.

Easy Reheating

Getting this stew hot again couldn't be simpler. I usually warm it slowly on the stove, maybe adding a bit of broth if needed. For busy days, I pack portions in microwave-safe containers so lunch is super quick. The stew tends to get thicker in the fridge, so just splash in some broth while heating it back up.

A steaming bowl of rich chicken soup featuring big chunks of meat, bright orange carrots, soft potatoes, and fresh green herbs scattered on top. | recipesclare.com

Great Side Dish Ideas

While this stew stands on its own just fine, I love adding little extras alongside it. A crisp green salad gives a nice fresh contrast. If you're not doing Whole30, some crusty bread works wonders for soaking up all that good sauce. My kids prefer theirs over cauliflower rice, but my husband always wants regular rice with his. It's all about making everyone at your table happy.

Wholesome Ingredients

I really love how this dish fits so many eating plans without trying hard. That creamy texture comes naturally from the potatoes and a simple starch mix – no cream needed. Using coconut aminos instead of soy sauce keeps things gluten-free and adds just the right hint of sweetness. It's comfort food that actually makes you feel good after eating it.

What I've Learned

After making this about a million times, I've picked up a few tricks. Try to cut those potatoes the same size so they cook evenly. Always taste before adding salt since some broths are saltier than others. Fresh herbs are awesome but dried ones work great too. These small things can turn your good stew into something amazing.

Storing for Later

This stew has saved so many busy nights thanks to my freezer stash. I let it cool down completely then pack it into sealed containers. It freezes perfectly for up to three months. Just remember to move it to your fridge the night before you want to eat it. Your future self will thank you so much.

Fits Your Healthy Lifestyle

Doing Paleo or Whole30? This stew fits right into those plans. Just make sure you use arrowroot or tapioca starch instead of cornstarch. The coconut aminos already work with those diets and everything else naturally fits clean eating rules. It proves you can have tasty comfort food that's still good for you.

A warm serving of homemade chicken soup with tender meat pieces, colorful carrots, soft potato chunks and green herbs floating in flavorful broth. | recipesclare.com

Should You Brown the Chicken First?

Sure, you can technically just throw raw chicken straight into your slow cooker, but I really suggest taking those extra minutes to brown it first. That quick step creates flavors that change the whole dish completely. Think of it as building your flavor foundation – every really good stew needs one.

Smart Make-Ahead Steps

During super busy weeks, I get everything ready the night before. I brown the chicken and chop all my veggies, then keep them separate in the fridge. Next morning, I just dump it all in the slow cooker and hit start. Having those prep steps done ahead makes morning so much quicker.

Getting That Amazing Thickness

The mix of starchy potatoes plus our little starch slurry creates the most wonderful texture. Sometimes I grab a potato masher and gently squish some potatoes to thicken things up even more. This gives you a velvety richness that comes completely from natural ingredients and feels so satisfying.

Adjusting to Your Taste

Everyone likes their stew a bit different. Want it thicker? Let it bubble with the lid off for a while or add a bit more starch mix. Like it more soupy? Just pour in extra broth. I love recipes that let you make them your own way. This one's totally foolproof.

Soul-Warming Family Favorite

This slow cooker chicken stew has become such a regular dish in my kitchen I can hardly remember what we ate before it. It's the type of food that feels like comfort on a cold day. Whether you're cooking for family, planning ahead for busy times, or just wanting something warm and delicious, this stew delivers every time. I bet it'll become a regular in your kitchen too.

Frequently Asked Questions

→ Can I skip cooking the chicken first?: Sure, you can throw raw chicken straight in if you're in a hurry. Browning makes it tastier but isn't necessary for safety.
→ How long does this keep in the fridge?: It lasts up to 4 days in a sealed container. It might thicken a little, so just stir in some broth when reheating it.
→ Can I freeze this for later?: Yes, it's freezer-friendly for about 3 months. Put it in freezer-proof containers and let it thaw in the fridge overnight before reheating on the stove.
→ What works instead of almond milk?: Any milk does the trick. You can swap for regular milk, coconut milk, or even half-and-half for a richer result.
→ Is it really dairy-free?: Absolutely! The creaminess comes from a thick broth, so just stick with almond or another plant-based milk, and you're good to go.

Slow Cooker Stew