One-Pot Slow Cooker Creamy Chicken & Root Veggie Stew (Gluten-Free, Dairy-Free)

This hearty slow cooker chicken stew is packed with protein, colorful root vegetables, and nourishing bone broth. It’s the perfect one-pot meal for a cozy weeknight or healthy meal prep with simple ingredients, rich flavor, and a naturally gluten-free option! 

Ingredients:

• 2 lbs chicken breasts (or substitute boneless thighs)
• 1 lb carrots, sliced into half circles 
• 3 orange beets, peeled and diced
• 2 cups celery (about 4 ribs), sliced
• 1 white or yellow onion, diced
• 32 oz Kettle & Fire chicken bone broth
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 cup coconut milk (or preferred milk)
• 2 tbsp arrowroot powder (for a gluten-free option - can substitute cornstarch)

Instructions

1. Add to the slow cooker: Combine all ingredients except the coconut milk and arrowroot powder in your slow cooker. Stir to mix well.
2. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours), until the chicken is fully cooked and vegetables are tender.
3. Shred the chicken: Use tongs to remove the chicken from the slow cooker. Shred with two forks, then return the shredded meat to the pot.
4. Thicken the stew: In a small bowl, whisk together 1 cup coconut milk and 2 tbsp arrowroot powder (or cornstarch) until smooth. Stir this mixture into the slow cooker and cook for another 10–15 minutes, until the stew slightly thickens and becomes creamy.
5. Serve: Garnish with extra herbs or cottage cheese if desired and enjoy warm!

Macros:

• Servings: 6
• Calories: 345
• Protein: 36
• Carbs: 18
• Fat: 14