Name: Keto Crockpot Chicken Stew Recipe
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs skinless, boneless chicken thighs; 1 cup chicken stock; 1 (8 oz) can diced tomatoes; 2 medium carrots, peeled and finely diced; 2 celery stalks, diced; ½ onion, diced; 3 garlic cloves, minced; ¼ tsp dried thyme; ½ tsp dried oregano; ¼ tsp xanthan gum; Salt and pepper, to taste

There’s nothing quite like a warm, hearty stew to comfort you on a chilly day. This Crockpot Chicken Stew brings together tender pieces of chicken thighs, fresh vegetables, and aromatic herbs, all simmered slowly to perfection.

It’s an effortless, one-pot meal that’s perfect for busy weeknights or when you want something nourishing without spending hours in the kitchen.

A bowl of keto chicken stew with chunks of chicken, carrots, and celery, garnished with fresh herbs, showcasing the vibrant colors and rich broth.

Servings, Preparation and Cooking Time

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high

Ingredients

Salt and pepper, to taste
1.5 lbs skinless, boneless chicken thighs
1 cup chicken stock
1 (8 oz) can diced tomatoes
2 medium carrots, peeled and finely diced
2 celery stalks, diced
½ onion, diced
3 garlic cloves, minced
¼ tsp dried thyme
½ tsp dried oregano
¼ tsp xanthan gum

serving of hearty chicken stew in a bowl, filled with vegetables like carrots and celery, all immersed in a savory, aromatic broth.

How to Make Crockpot Chicken Stew

Prepare the vegetables: Peel and finely dice the carrots. Dice the celery stalks and half onion. Mince the garlic cloves.
Prepare the chicken: Cut the chicken thighs into bite-sized pieces. Season generously with salt and pepper.
Assemble the stew: In your crockpot, add the diced carrots, celery, onion, and minced garlic. Place the seasoned chicken pieces on top of the vegetables. Pour in the chicken stock and the can of diced tomatoes, including the juice. Sprinkle the dried thyme and oregano over the ingredients. Stir gently to combine.
Cook the stew: Cover the crockpot with the lid. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Thicken the stew: About 30 minutes before serving, stir in the ¼ tsp of xanthan gum to thicken the stew. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the hot stew into bowls. Garnish with fresh herbs if desired.

Amount Per Serving:

Calories: 220
Total Fat: 9g
Carbohydrates: 6g
Fiber: 2g
Protein: 29g

A bowl of keto chicken stew brimming with tender chicken, carrots, celery, and tomatoes in a rich, herb-infused broth, ready to be enjoyed.

Tips and Notes

Substitutions: You can substitute the chicken thighs with chicken breasts for a leaner option.
Herbs and spices: Feel free to add other herbs like rosemary or bay leaves for additional flavor.
Spice it up: For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Crockpot Chicken Stew combines simplicity and flavor in a way that’s sure to become a family favorite. It’s flavorful, hearty, and perfect for those days when you crave comfort without the fuss.

Give it a try, and don’t forget to share your experience! Post your photos or any variations you’ve made, and let’s spread the love for this cozy dish.