Quick and Creamy Chicken Stew Paleo Friendly

Warm up your weeknights with this Quick and Creamy Chicken Stew, a satisfying, paleo-friendly delight that’s packed with wholesome ingredients and ready in just 45 minutes! Tender, bite-sized chicken thighs are seared for deep flavor, then simmered in a velvety coconut milk broth alongside vibrant vegetables like carrots, sweet potatoes, and celery. Infused with aromatic garlic, fresh thyme, and a hint of seasoning, this dairy-free and gluten-free chicken stew has all the hearty comfort you crave without sacrificing clean eating principles. Perfectly thickened with optional arrowroot powder and garnished with fresh parsley, it’s a nourishing one-pot meal the whole family will love. Serve it piping hot for a cozy dinner that’s both simple and bursting with flavor.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 1 large sweet potato, peeled and cubed
• 4 cups chicken broth (paleo-compliant)
• 1 cup coconut milk (full-fat)
• 1 tbsp arrowroot powder (optional, for thickening)
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• 0.5 tsp black pepper, ground
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat.

Step 2

Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.

Step 3

Sear the chicken pieces in the pot until browned on all sides, about 5-6 minutes. Remove from the pot and set aside.

Step 4

Add the remaining tablespoon of coconut oil to the pot, then sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.

Step 5

Add the sliced carrots, celery, and cubed sweet potato to the pot. Stir and cook for 3 minutes.

Step 6

Pour in the chicken broth and add the fresh thyme, sea salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Return the chicken pieces to the pot and simmer for 15 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 8

Stir in the full-fat coconut milk. For a thicker stew, mix the arrowroot powder with 2 tablespoons of water to create a slurry, and stir it into the stew.

Step 9

Simmer for an additional 5 minutes, allowing the flavors to meld.

Step 10

Taste and adjust seasoning with more salt and pepper, if needed.

Step 11

Ladle the chicken stew into bowls and top with freshly chopped parsley as a garnish. Serve warm.

Nutrition Facts

Serving size	(1857.4g)

Amount per serving	% Daily Value*
Calories	965.3

Total Fat 59.9g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 6132.1mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 32.7g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 301.9mg	0%
Iron 11.1mg	0%
Potassium 2572.2mg	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: 52.9%

Protein: 8.2%

Carbs: 38.9%