If you're looking for a comforting and nutritious meal that fits your keto or low-carb lifestyle, look no further than chicken stew. And what better way to prepare it than in a slow cooker? This method allows the flavors to meld together beautifully, resulting in a rich, satisfying stew that's perfect for a chilly day. This article explores both classic and keto-friendly slow cooker chicken stew recipes, offering options for various dietary needs and preferences.
Classic Slow Cooker Chicken Stew
This recipe is similar to a classic beef stew but uses chicken, making it a lighter yet equally comforting option. It's packed with vegetables, protein, and healthy fats, making it a balanced meal.
Ingredients
- Chicken thighs or breasts (boneless, skinless)
- Russet potatoes (or Yukon gold/baby potatoes)
- Carrots
- Peas
- Onion
- Garlic
- Chicken broth
- Olive oil
- Thyme
- Rosemary
- Bay leaf
- Milk or heavy cream (optional, for creaminess)
- Salt and pepper to taste
Instructions
- Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown on all sides. This step adds depth and complexity of flavor to the stew. While it's safe to put raw chicken in a slow cooker, browning it beforehand is recommended for the best results.
- Combine ingredients in the slow cooker: Add the browned chicken, potatoes, carrots, onion, and garlic to the slow cooker.
- Add herbs and broth: Stir in thyme, rosemary, and bay leaf. Pour in the chicken broth, ensuring the chicken and vegetables are mostly covered.
- Cook: Cover and cook on low heat for 5-6 hours or high heat for 3 hours, or until the chicken is tender and the vegetables are cooked through.
- Shred chicken and finish: Carefully remove the bay leaf. Use two forks to shred the chicken into bite-sized pieces directly in the slow cooker.
- Add peas and milk (optional): Stir in frozen peas and milk (or heavy cream) during the last 10-15 minutes of cooking. This will warm the peas and thicken the stew.
- Adjust seasoning: Taste and adjust salt and pepper as needed.
Tips and Variations
- Potatoes: Russet potatoes work well, but Yukon gold or baby potatoes can also be used.
- Creaminess: For a creamier stew, add milk or heavy cream towards the end of the cooking time.
- Vegetables: Feel free to add other vegetables like celery, green beans, or corn.
- Herbs: Experiment with different herbs to customize the flavor.
- Serving: Serve the stew with crusty bread, a baguette, or a green salad.
Keto Chicken Stew
For those following a ketogenic or low-carb diet, this version omits high-carb ingredients like potatoes and flour, while still delivering a flavorful and satisfying meal.
Ingredients
- Chicken thighs (boneless, skinless)
- Mushrooms
- Celery
- Carrots
- Pearl onions (or chopped yellow/white onion)
- Beef broth (or chicken broth)
- Bacon
- Balsamic vinegar
- Arrowroot starch (optional, for thickening)
- Dried thyme
- Garlic
- Olive oil
- Salt and pepper to taste
- Parsley or grated Parmesan for serving
Instructions
- Cook the bacon: Preheat the oven to 350°F (175°C). In a large Dutch oven or oven-safe pot, cook bacon pieces over medium-high heat until browned. Remove and set aside. Leave any excess grease in the pan.
- Sear the chicken: Season chicken pieces with salt and pepper. Sear them in the bacon grease for 2-3 minutes per side until browned. Transfer to a plate.
- Sauté vegetables: Add mushrooms, celery, carrots, and pearl onions to the pot. Cook for 4-5 minutes until lightly browned. Stir in garlic and cook for another 30 seconds.
- Add thickener and flavorings: Add butter, then sprinkle in arrowroot powder (if using). Mix well and cook for 1 minute. Stir in tomato paste and dried thyme and cook for another 1 minute.
- Deglaze and add liquids: Pour in beef broth and balsamic vinegar, stirring to scrape up any browned bits from the bottom of the pot.
- Combine and bake: Add the chicken and bacon back into the pot. Bring the mixture to a boil. Cover and transfer to the oven. Cook for 30 minutes.
- Reduce liquid: Remove the lid and increase the oven temperature to 400°F (200°C). Cook for another 10-15 minutes uncovered to let some of the liquid reduce.
- Thicken (optional): If the stew is too brothy, mix 1 tablespoon of arrowroot starch with 1 tablespoon of water to create a slurry. Stir the slurry into the stew to thicken it.
- Serve: Garnish with chopped parsley or Parmesan cheese.
Tips and Variations
- Pearl Onions: To peel pearl onions easily, blanch them in boiling water for 1 minute, then transfer them to ice water. This will loosen their skins.
- Thickening: Arrowroot starch is a gluten-free, low-carb thickening agent. If you prefer a thinner stew, you can omit it.
- Vegetables: You can omit the mushrooms or substitute them with other low-carb vegetables like green beans or squash.
- Beef Broth: While it might seem unusual for a chicken dish, beef broth adds richness to the stew. If you prefer, you can use chicken broth instead.
- Serving: Serve over mashed butternut squash, roasted mashed cauliflower, cauliflower rice, or a side salad.
Easy Crockpot Keto Chicken Stew (Dump and Go)
This recipe simplifies the keto chicken stew even further by eliminating the need to brown the chicken or sauté the vegetables beforehand. It's a true "dump and go" recipe, perfect for busy weeknights.
Ingredients
- Chicken thighs (boneless, skinless)
- Chicken stock (homemade or store-bought, unsalted)
- Carrots
- Celery
- Onion
- Rosemary
- Garlic
- Thyme
- Oregano
- Xanthan gum (for thickening)
- Salt (Morton Lite recommended) and pepper to taste
Instructions
- Combine ingredients: Place chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart or larger crockpot.
- Cook: Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is tender and easily shredded.
- Thicken: Sprinkle xanthan gum to desired thickness starting at ⅛th teaspoon.
- Serve: Serve hot and enjoy!
Important Considerations
- When using sun-dried tomatoes, check the package for carb counts, as they can vary between brands.
Slow Cooker Creamy Keto Tuscan Chicken
This variation offers a creamy, Italian-inspired twist on keto chicken stew. The slow cooker makes the chicken incredibly tender, and the creamy sauce is packed with flavor.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Chicken thighs (boneless, skinless)
- Sun-dried tomatoes (oil-packed or dry)
- Fresh basil
- Garlic
- Chicken broth
- Heavy whipping cream
- Konjac root powder (optional, for thickening)
- Salt and pepper to taste
- Parmesan cheese (for serving)
Instructions
- Layer ingredients in the slow cooker: Layer half of the chicken thighs in the bottom of the crockpot. Sprinkle half of the sun-dried tomatoes, basil, and garlic on top of the chicken. Add salt and pepper to taste. Repeat with the remaining chicken thighs, tomatoes, basil, and garlic.
- Add broth: Pour the chicken broth into the side of the pot, being careful not to disturb the chicken and seasonings.
- Cook: Place the lid on the slow cooker and cook for 4 1/2 hours on low.
- Add cream and thickener: Open the lid and pour in the heavy whipping cream. If you like a thicker sauce, carefully sprinkle the konjac root powder in an even layer on top of the liquids. Stir the liquid gently with a fork, without moving the chicken. Omit the konjac root powder if you like your sauce thinner.
- Finish cooking: Close the lid and cook for 20 more minutes.
- Serve: Turn off the slow cooker and serve. You may serve over keto pasta or riced cauliflower or by itself with a side of salad.
Tips and Serving Suggestions
- This dish can be served by itself, with the creamy sauce poured over the chicken thighs. Alternatively, serve it on top of a bed of cauliflower rice, a pasta alternative, or with a side salad.
- Sprinkle some Parmesan cheese and more fresh basil on top before serving.
General Tips for Slow Cooker Chicken Stew
- Prep work: Mince the garlic, dice the potatoes, onion, celery, carrots, and slice the green beans into 1/2 inch pieces.
- Freezing: Chicken stew freezes and reheats beautifully. Allow the stew to cool to room temperature, then transfer it to an airtight container or freezer-safe bag. For best taste, use it within 2-3 months.
- Reheating: Reheat the stew in the microwave in individual bowls for 3-4 minutes, or on the stovetop over medium heat, stirring occasionally, until heated through.
- Storage: Leftover chicken stew will keep in the refrigerator for 3-4 days.
- Thickening: In non-keto recipes, potatoes work as a natural thickener as the stew cooks. For keto versions, arrowroot starch or xanthan gum can be used.
Read also: Keto Calorie Counting: A Detailed Guide
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