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Slow Cooker Cream of Chicken Stew

Warm-up with this healthy stew that's hearty and delicious.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dinner, Soup
Cuisine: American
Keyword: Low-Carb, Slow Cooker
Servings: 8 people
Calories: 231kcal
Author: Gale Compton


  • 2 potatoes medium red or russet, cut into 1-inch cubes
  • 3 carrots sliced thinly
  • 1 celery stalk sliced into 1/2-inch pieces
  • 1 white onion small, diced
  • 2 garlic cloves minced
  • 1 teaspoon paprika Hungarian recommended
  • 1 teaspoon dill weed or 1 tablespoon fresh dill
  • 1 teaspoon kosher or sea salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons butter or Ghee, melted
  • 1 1/2 pounds boneless and skinless chicken breasts cut into 1 inch cubes
  • 3 tablespoons flour
  • 2 cups chicken broth fat-free
  • 1 cup coconut milk canned


  • Add to the slow cooker potatoes, carrots, celery, onion, garlic, paprika, dill, and half of the salt and pepper. Add melted butter or Ghee and toss to combine with spices and veggies.
  • Flour, salt, and pepper chicken cubes. Place chicken on top of veggies and pour in chicken broth and coconut milk.
  • Add remaining salt and pepper, cover, and cook on low 6-7 hours or high 3-4, or until chicken is done and carrots are tender.
  • Enjoy!


Calories: 231kcal | Carbohydrates: 19g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 355mg | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 6