Paleo Hearty Chicken Stew

Warm up your soul with this Paleo Hearty Chicken Stew, a wholesome and satisfying one-pot meal that's both comforting and nutrient-packed. Tender, shredded chicken thighs simmer to perfection alongside a medley of vibrant vegetables—carrots, celery, and sweet potatoes—for a naturally sweet and savory flavor combination. Seasoned with fragrant garlic, thyme, and a hint of black pepper, this stew is both rich in taste and paleo-friendly. It's made using simple, clean ingredients like chicken broth and canned diced tomatoes, making it free of dairy, grains, and gluten. Ready in just over an hour, this protein-packed dish is ideal for meal prep or cozy family dinners. Serve it steaming hot, topped with fresh parsley for a burst of color and herbaceous freshness. Perfect for anyone looking for a hearty, healthy meal that’s as delicious as it is nourishing.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 medium sweet potatoes, cubed
• 6 cups chicken broth
• 1 14-ounce can diced tomatoes
• 1 large bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil. Add diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.

Step 3

Stir in the minced garlic and continue to sauté for an additional minute until fragrant.

Step 4

Add the sweet potatoes, chicken broth, and canned diced tomatoes (including juices) to the pot. Stir to combine.

Step 5

Return the chicken thighs to the pot, ensuring they are submerged in the liquid.

Step 6

Add the bay leaf, dried thyme, sea salt, and black pepper. Stir well to ensure the spices are evenly distributed.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

Step 8

Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot and discard the bay leaf.

Step 9

Taste the stew and adjust the seasoning with additional salt and pepper, if desired.

Step 10

Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(3532.2g)

Amount per serving	% Daily Value*
Calories	2848.3

Total Fat 143.9g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1134.0mg	0%
Sodium 7288.7mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 26.4g	0%
Total Sugars 41.4g
Protein 268.4g	0%

Vitamin D 63.5IU	0%
Calcium 639.2mg	0%
Iron 18.9mg	0%
Potassium 6310.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 38.0%

Carbs: 16.2%