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
- 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
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.
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