Easy Crockpot Chicken Stew (Low Carb, Keto

• Gluten free

• Meat

  • 1 pieces 28 ounces skinless and deboned chicken thighs diced into, skinless and deboned

• Produce

  • 2 Carrots (1/2 cup, medium
  • 2 Celery sticks (1 cup
  • 3 Garlic cloves
  • 1/2 Onion (1/2 cup
  • 1/2 tsp Oregano, dried
  • 1 Rosemary, spring fresh
  • 1 cup Spinach, fresh
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper
  • 1 Xantham gum

• Dairy

  • 1/2 cup Heavy cream

Found on galonamission.com

Description

Ingredients

• 2 cups chicken stock*
• 2 medium carrots (1/2 cup), peeled and finely diced
• 2 celery sticks (1 cup), diced
• ½ onion (1/2 cup), diced
• 28 ounces skinless and deboned chicken thighs diced into 1 pieces
• 1 spring fresh rosemary or ½ teaspoon dried rosemary
• 3 garlic cloves, minced
• ¼ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup fresh spinach
• ½ cup heavy cream
• salt and pepper, to taste
• xantham gum, to desired thickness starting at ⅛ teaspoon

Directions

• Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
• Add salt and pepper, to taste.
• Stir in spinach and the heavy cream.
• Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon. Continue to whisk until mix and cook for another 10 minutes.

Nutrition