Whole30 Cream Stew

Indulge in the comforting flavors of this Whole30 Cream Stew, a wholesome, dairy-free twist on a classic favorite! Packed with tender chunks of chicken, vibrant vegetables like carrots, celery, and sweet potato, and simmered in a creamy blend of coconut milk and chicken broth, this hearty stew is the ultimate one-pot meal. Scented with fresh thyme and finished with a sprinkle of parsley, it delivers a flavorful yet nourishing experience perfect for those following a Whole30 or paleo lifestyle. Ready in just over an hour, this creamy stew is as satisfying as it is easy to make—a deliciously healthy option for cozy weeknight dinners.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 medium white sweet potato, peeled and diced
• 4 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces to the pot, season with a bit of salt and pepper, and cook until browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.

Step 4

In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are beginning to soften.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the diced sweet potato and return the browned chicken pieces to the pot.

Step 7

Pour in the chicken broth and add the bay leaf, remaining salt, black pepper, and fresh thyme.

Step 8

Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes or until the sweet potatoes are tender.

Step 9

Once the sweet potatoes are tender, stir in the coconut milk and let it heat through for 5 minutes.

Step 10

Remove the bay leaf, then taste and adjust seasoning with more salt and pepper if needed.

Step 11

Garnish with fresh chopped parsley before serving.

Step 12

Serve hot and enjoy your Whole30 Cream Stew!

Nutrition Facts

Serving size	(2602.2g)

Amount per serving	% Daily Value*
Calories	2503.6

Total Fat 175.9g	0%
Saturated Fat 104.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 5466.4mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 25.5g	0%
Total Sugars 40.0g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 485.6mg	0%
Iron 22.6mg	0%
Potassium 5012.1mg	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: 62.0%

Protein: 23.2%

Carbs: 14.8%