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5 from 1 vote

Slow Cooker Creamy Vegetable Chicken Stew

This slow cooker creamy vegetable chicken stew ticks all the boxes for healthy comfort food. Hearty, creamy, flavorful and loaded with vegetables! Dairy-free, gluten free and Paleo/Whole30 option.
Prep Time15 mins
Cook Time5 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: chicken and vegetable stew, healthy chicken soup, Instant pot chicken stew, slow cooker chicken stew
Servings: 5 people
Calories: 534kcal

Equipment

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 cup yellow onion, chopped
  • 1 1/2 cup carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley minced
  • 1 tsp minced garlic
  • 1 tsp salt or to taste
  • 1/2 pound potatoes diced
  • 1 1/2 pound chicken thighs boneless and skinless, cut into bite size pieces
  • 2 cups broth or stock
  • 1 cup full fat coconut milk or milk if dairy-free isn't needed
  • 2 cups frozen peas omit for Paleo or Whole30

Instructions

For slow cooker

  • Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the onion, carrots, and celery, stirring often. Cook until onions are soft. Add garlic, parsley, and thyme. Stirring constantly, cook until fragrant. This will take about 1 minute. Remove from heat.
  • Pour the contents of skillet into your slow cooker. Add potatoes, chicken, salt and broth to the slow cooker and stir to combine.
  • Cover and cook on high for 4-5 hours or on low for 6 hours or until chicken is cooked through.
  • Once soup is done cooking, keep slow cooker on. Stir in the coconut milk and frozen peas. Stir to combine and let peas cook in hot soup for about 10-15 minutes or until peas are defrosted and soup is hot again.
  • Enjoy warm, topped with extra parsley if desired.

For Instant Pot

  • Turn Instant Pot on Sauté mode. Add oil to the pot. Once oil is hot, add onion, carrots, and celery, stirring often. Cook until onions are soft. Add garlic, parsley, and thyme. Stirring constantly, cook until fragrant, about 1 minute. Turn off Instant Pot.
  • Add potatoes, chicken, salt and broth to the Instant Pot and stir to combine.
  • Lock lid on Instant Pot and make sure the valve in sealing position. Cook Manual High Pressure for 10 minutes.
  • When time is up, carefully Quick Release, then stir in the coconut milk and peas. Turn on Sauté mode function again and cook for about 5 minutes or until peas are defrosted.
  • Enjoy warm, topped with extra parsley if desired.

For stove top

  • Heat a large sauce pan over medium-high heat and add the oil. Once the oil is hot, add the onion, carrots, and celery, stirring often. Cook until onions are soft. Add garlic, parsley, and thyme. Cook, stirring constantly, until fragrant, about 1 minute.
  • Add potatoes, chicken, salt and broth to the sauce pan and stir to combine.
  • Bring to a boil and the reduce heat. Let stew simmer covered for 10 minutes or until chicken is cooked through and potatoes are fork tender.
  • Once done cooking, stir in coconut milk and peas. Let soup simmer for 5 additional minutes or until peas are cooked.
  • Enjoy warm, topped with extra parsley if desired.

Nutrition

Calories: 534kcal | Carbohydrates: 23g | Protein: 29g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 996mg | Potassium: 946mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7104IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 5mg