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Creamy Chicken Stew
This delicious creamy chicken stew is a big ole pot of comfort food! No missing out on veggies here with creamy baby potatoes, carrots, mushrooms, peas and onions you are getting a hearty plateful! It's comfort food at it's best!
Ingredients
- 2 lb Boneless Skinless Chicken Thigh cut in bite size pieces
- 6 Carrots cut in 2" pieces
- 1 lb Baby Potatoes cut in half
- 8 oz White Mushrooms cut large ones in half
- 16 oz Frozen Peas
- 1 Onion large, peeled and chopped
- 16 9/10 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
- 13 ½ oz Coconut Cream
- ¼ cup Arrowroot Powder
- 2 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Thyme, dried
- 1 teaspoon Oregano, dried or 1 tablespoon fresh, chopped
- 1 teaspoon Parsley, dried or 1 tablespoon fresh, chopped
Instructions
- Heat oil in a large pot, medium high heat
- Combine chicken and arrowroot in a zip lock and shake well
- Add onion to pan and cook till translucent
- Add chicken to pan and cook till no longer pink then move to a plate
- Add broth, carrots and potatoes and bring to a boil cooking till carrots are fork tender
- Add chicken back to pan, lowering heat to simmering
- Add mushrooms and coconut cream and stir well
- Add spices
- Cover and simmer 15 minutes
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal
Catherine Scott says
This is a delicious recipe. It’s so yummy! Highly recommend!
Penny says
I am so happy you enjoyed this Creamy Chicken Stew!
XOXO, Penny