This easy and comforting Jamie Oliver Chicken Stew Slow Cooker recipe is perfect for a cozy dinner. Made with tender chicken, hearty vegetables, and a creamy broth, it’s a simple, nutritious meal that’s packed with flavor. You can easily swap in common ingredients for a flexible, delicious dish everyone will love!
Ingredients Needed
- 1.5 lb (680g) boneless, skinless chicken thighs
- 1 tablespoon (15ml) olive oil
- Salt and pepper, to taste
- 3 carrots, chopped
- 1 yellow onion, chopped
- 5 garlic cloves, chopped
- 2 russet potatoes, peeled and diced
- 2 tablespoons (30ml) coconut aminos
- 1 teaspoon (5g) salt
- ¾ teaspoon oregano
- ½ teaspoon rosemary
- 1 bay leaf
- 2 ½ cups (600ml) chicken broth
- 1 cup (240ml) almond milk (or milk of choice)
- 2 tablespoons (16g) cornstarch or arrowroot
How To Make Chicken Stew Slow Cooker
- Prepare the chicken: Cut the chicken into ½-inch (1.25cm) pieces. Season with salt and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5 minutes until browned and cooked through. Transfer to the slow cooker.
- Add the vegetables: Add the chopped carrots, onion, garlic, and diced potatoes to the slow cooker.
- Season and add liquids: Stir in the coconut aminos, salt, oregano, rosemary, and bay leaf. Pour in the chicken broth.
- Cook: Cover with the lid and cook on LOW for 6 hours.
- Thicken the stew: About 15 minutes before the cooking time is up, whisk together the almond milk and cornstarch. Pour the mixture into the slow cooker and stir well. Cook on HIGH for 30-45 more minutes to thicken the stew.
- Season and serve: Adjust seasoning with black pepper to taste. Serve and enjoy!
Recipe Tips
- Cut chicken evenly: Make sure to cut the chicken into ½-inch pieces for even cooking and a perfect stew texture.
- Don’t skip browning the chicken: Browning the chicken before adding it to the slow cooker gives it extra flavor and makes the stew richer.
- Stir the thickening mixture well: When adding the almond milk and cornstarch, whisk it thoroughly to avoid lumps and ensure the stew thickens evenly.
- Season at the end: Always taste the stew before serving and adjust the seasoning with black pepper to make sure it’s perfect!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover chicken stew cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the chicken stew to cool completely, then store it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, transfer the stew to the fridge overnight before reheating.
- Reheat: Place the leftover stew in a pot over medium heat. Stir occasionally and heat for 5-7 minutes or until it’s heated through. If it thickens too much, add a little chicken broth or water to loosen it up.
Nutrition Facts
Serving Size: 1 serving
- Calories: 107
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 29mg
- Sodium: 356mg
- Potassium: 205mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Butter Chicken
- Jamie Oliver BBQ Chicken
- Jamie Oliver Chicken in White Wine Sauce
- Jamie Oliver Chicken Broccoli Pasta Bake
Jamie Oliver Chicken Stew Slow Cooker
Description
This easy and comforting Jamie Oliver Chicken Stew Slow Cooker recipe is perfect for a cozy dinner. Made with tender chicken, hearty vegetables, and a creamy broth, it’s a simple, nutritious meal that’s packed with flavor. You can easily swap in common ingredients for a flexible, delicious dish everyone will love!
Ingredients
Instructions
- Prepare the chicken: Cut the chicken into ½-inch (1.25cm) pieces. Season with salt and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5 minutes until browned and cooked through. Transfer to the slow cooker.
- Add the vegetables: Add the chopped carrots, onion, garlic, and diced potatoes to the slow cooker.
- Season and add liquids: Stir in the coconut aminos, salt, oregano, rosemary, and bay leaf. Pour in the chicken broth.
- Cook: Cover with the lid and cook on LOW for 6 hours.
- Thicken the stew: About 15 minutes before the cooking time is up, whisk together the almond milk and cornstarch. Pour the mixture into the slow cooker and stir well. Cook on HIGH for 30-45 more minutes to thicken the stew.
- Season and serve: Adjust seasoning with black pepper to taste. Serve and enjoy!
Notes
- Cut chicken evenly: Make sure to cut the chicken into ½-inch pieces for even cooking and a perfect stew texture.
- Don’t skip browning the chicken: Browning the chicken before adding it to the slow cooker gives it extra flavor and makes the stew richer.
- Stir the thickening mixture well: When adding the almond milk and cornstarch, whisk it thoroughly to avoid lumps and ensure the stew thickens evenly.
- Season at the end: Always taste the stew before serving and adjust the seasoning with black pepper to make sure it’s perfect!
Jamie Oliver Chicken Stew Slow Cooker