Creamy Chicken Stew (Print Version)

# Ingredients:

01 - 1 cup almond milk.
02 - 1 teaspoon salt.
03 - 1/2 teaspoon rosemary.
04 - 3/4 teaspoon oregano.
05 - 3 carrots, chopped.
06 - 1 yellow onion, chopped.
07 - 2 tablespoons coconut aminos.
08 - 2 russet potatoes, peeled and diced.
09 - 1 tablespoon olive oil.
10 - 1 bay leaf.
11 - Salt and pepper to taste.
12 - 1.5 pounds boneless skinless chicken thighs.
13 - 2 1/2 cups chicken broth.
14 - 2 tablespoons cornstarch.
15 - 5 garlic cloves, chopped.

# Instructions:

01 - Dice the chicken into small bites, season lightly, and sear in olive oil till it’s cooked through.
02 - Toss the chicken, spices, veggies, and broth into your slow cooker and give it a stir.
03 - Pop the lid on and let everything cook on LOW for about six hours.
04 - Blend cornstarch with almond milk, add that mix to the cooker, and turn up to HIGH for 30–45 minutes.
05 - Taste it, sprinkle in a little more pepper if you want, and enjoy it warm.

# Notes:

01 - Chicken breasts can replace thighs no problem.
02 - Swap the milk or potatoes for whatever you have.
03 - Searing the chicken first adds flavor, but it’s not a must.
04 - Lasts in the freezer up to 3 months.

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