Moderate Carb Crock Pot Chicken Pot Pie Stew
Nothing beats a heartwarming and soul-rejuvenating chicken pot pie. This stew is rich, satiating, and rich with flavors close to your heart. Loaded with chicken, potatoes, onions, carrots, celery, and coconut milk, this dish is nutritious and satiating. The recipe is easy to prepare, requiring 10 minutes of active cooking, and the crock pot will take care of the rest.
How to Make It
Step 1
Set the crockpot to high and set it aside to preheat. Chop the onion, carrots, and celery sticks, and mince the garlic. Set them aside.
Step 2
Add the olive oil to a pan and place over medium heat. Add the onion, carrots, and celery to the pan and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute, then take off the heat.
Step 3
Peel and dice the potatoes into cubes, and cut the chicken breasts into bite-sized pieces. Transfer them to the crockpot. Add the cooked veggies to the chicken and potatoes.
Step 4
Add the chicken broth, salt, black pepper, and thyme. Give It a good mix and cover with a lid. Let it cook for 6 hours on high.
Step 5
Once the potatoes are soft and the chicken is cooked all the way through, turn off the crockpot. Remove the thyme sprigs, add coconut milk, and mix. Divide into 4 bowls and garnish with chopped parsley.
Ingredients
- Chicken breast, skin removed before cooking
400 g
- Extra virgin olive oil
2 tbsp
- Onion
1 medium – 2 1/2″ diameter
- Carrots, raw
2 medium – 6″ to 7″ long
- Celery
3 large – stalk – 11″ to 12″ long
- Potato
300 g
- Garlic
4 clove
- Chicken broth
2 cup
- Salt
0.75 tsp
- Fresh thyme
4 Sprig
- Black pepper
0.5 tsp
- Canned coconut milk
1 cup
- Parsley
2 tbsp, chopped