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Homemade Crockpot Chicken Stew is loaded with vegetables and is gluten-free. Coconut milk makes it thick and creamy. It is the only comfort food you would need to cosy up to on a cold winter night.


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.
Course Soup
Cuisine American
Keyword Chicken Stew, Crockpot Soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5 Serving
Calories 452kcal


  • 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 ¾ 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


  • 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 ½ 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.



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