SLOW COOKER CHICKEN STEW
Homemade Chicken Stew recipe is made in crockpot is loaded with vegetables. Coconut milk makes it thick and creamy. It is gluten-free and healthy.
Servings 5 Serving
Calories 452kcal
Ingredients
- 400 gram Boneless Chicken thigh Cut in to small pieces
- 200 grams baby potatoes/regular Potatoes Cut into cubes
- 2 medium Carrots Cut into medium Chunks
- 2 stalks celery about 3/4 cup
- 1 medium onion
- 1 tablespoon fresh minced garlic
- 1 Bay leaf
- 1 teaspoon roasted Cumin
- 2 teaspoon Cooking Oil/Butter
- 2 cups chicken stock
- 1 cup Thick coconut milk
- Salt and freshly Ground Pepper
- chopped fresh parsley For Garnishing
Instructions
- Start with preparing Chicken. Trim any extra fat and cut into medium pieces. Season with little Salt and pepper. Keep Aside.
- Heat Oil in a pan. Add Onion and Garlic. Cook until the raw smell is gone and Onion looks soft. Remove from pan and add it to the Slow Cooker.
- Add Seasoned Chicken pieces to the same pan and sear for 2-3 minutes until brown bits appear. Remove from the pan and add to the slow cooker.
- Deglaze the pan in which chicken was cooked with 1/2 cup of chicken stock. Add it to the slow cooker.
- Add rest of the ingredients to the slow cooker except Coconut Milk. Season with salt. Cook on high for 3 hours.
- Towards the end of cooking, add coconut milk. Cook for 30 minutes more.
- While serving garnish with fresh parsley and serve with crusty bread.
Video
Nutrition
Serving: 100g | Calories: 452kcal | Carbohydrates: 19g | Protein: 23g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 102mg | Sodium: 300mg | Potassium: 860mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5263IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 5mg