Paleo Country-Style Chicken Stew
This Paleo Country-Style Chicken Stew is flavored with thyme, sage, bay leaves, and basil, to name a few ingredients! In place of potatoes, we’re using cauliflower! And who can forget the carrots, onion, and garlic? It’s the perfect gluten-free dinner recipe on chilly nights! {Paleo}
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soups and Stews
- Method: Slow Cooker
- Diet: Gluten Free
Ingredients
Scale
Stew Base:
- 3 tablespoons coconut oil
- 1 pound chicken, cut into strips or cubes
- Sea salt
- 8 cloves garlic, pressed
- 1 onion, cut into wedges
- 3 cups chicken broth
- 2 tablespoons white wine vinegar
- 1 cup carrots, chopped
Dried spices and herbs:
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 2 bay leaves
Later add-ons/mix-ins:
- 3 cups cauliflower florets
- 1/4 cup green onion, sliced
Instructions
- In a sauté pan, melt the coconut oil and add the chicken.
- Sauté for about 5-10 minutes, or until the chicken is cooked through.
- In a slow cooker, combine the chicken broth, white wine vinegar, carrots, onion, garlic, spices, and bay leaves. Cook on HIGH for about 4-5 hours or on LOW for about 8-10 hours.
- With two hours of cook time remaining, add in the cauliflower florets. Stir in the sliced green onions just prior to serving. Let sit for about 5 minutes before eating.
- Season with sea salt and coarse black pepper.
- Store leftovers in the refrigerator and consume within about 2 days.
Notes
- Sauté the chicken in a sauté pan or skillet prior to putting it in the slow cooker. While you might still end up with a layer of film in your stew because of the chicken, it won’t be nearly as much. If a film does form, then give the stew a good stir prior to serving, and that will help blend the ingredients again.
- Add the cauliflower with about two hours of cooking time remaining. Doing so keeps the cauliflower from turning mushy.
- Add the green onions just prior to serving. Like the cauliflower, this will keep them from getting too soft. But the heat from the stew will neutralize the flavor enough to prevent it from being overpowering.
