Crockpot Turmeric Chicken Stew

Anti-Inflammatory. Paleo. Low Carb. Dairy Free. Grain Free. Soy Free.

I created this recipe last year when I was trying to get more turmeric into my diet to help manage my inflammatory symptoms from Chronic Lyme Disease. It is still a personal and household favorite - it warms the body, soothes the gut, and gives you a huge boost of nutrient dense foods all in one bowl! I'm all about getting turmeric into my diet wherever I can and this recipe is one my favs!

Turmeric is arguably one of the worlds most potent anti-inflammatory foods and several studies have shown it can play a large role in managing and reversing some of our most difficult auto-immune and inflammatory conditions. Head on over to our blog, 7 Health Benefits of Turmeric & Curcumin, to learn more about this powerful medicinal spice!

I love crockpot meals not only because you can toss a bunch of stuff in a pot and come out with complete deliciousness in 4-6 hours but, crockpots are also great vessels to double or triple recipes like these. I always take advantage of this to use my limited energy well in the kitchen. I generally triple this recipe -we eat 4 servings for one meal, I keep 4 servings in the fridge for 4 days and use it for quick, health lunches, and I freeze another 4 servings so that I've got an easy meal down the line when my fridge is out of fresh food and I've not made it to the grocery store yet. Can you relate?! If so, check out this healing, delicious soup...

Crockpot Turmeric Chicken Stew (PRINT RECIPE):
Serves 4+

Ingredients:
2 pounds organic, boneless skinless chicken thighs
1 tablespoon coconut oil, melted
1 medium to large onion, diced
3 carrots, peeled and sliced into ¼ inch rounds
½ a red bell pepper, diced*
1 teaspoon ground turmeric
2 cloves garlic, minced
1 inch ginger, peeled and minced
1 small-medium sweet potato, peeled and cubed into bite size pieces*
1 quart organic chicken broth or homemade bone broth for an extra immune boost
1 cup coconut milk, reserve ¼ cup
1 tablespoon arrowroot powder (sub cornstarch if needed)
½ cup cilantro, chopped for garnish
Salt & pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat and add the onions and carrots and sauté for 4 minutes
2. Add the garlic, ginger, red bell peppers, and 1 teaspoon turmeric, give it a good mix and let sauté for an additional 2 minutes.
3. Place the chicken thighs in the slow cooker or crockpot, then add the sautéed veggies and spices, the sweet potato, the broth, and ¾ cup of the coconut milk. Give everything a really good stir, then cover and cook on low for 4-6 hours.
4. Check it at 4 hours and use two forks to shred the chicken thighs, if they fall apart easily, continue to shred all chicken and then give the stew a good stir. If the meat is not pulling apart with two forks, continue to cook and check every 30 minutes or so.
5. Combine the remaining ¼ cup coconut milk and 1 tablespoon arrowroot powder in a small bowl and whisk until arrowroot is completely dissolved. Then add the mixture to the stew and cook for about 5 minutes or until the stew thickens slightly.
6. Ladle into bowls and garnish liberally with cilantro. 
7. Enjoy, enjoy, enjoy!

*For nightshade free, you can drop the sweet potatoes and the bell pepper off the recipe and increase the carrots and/or add some raw cauliflower. 

From my kitchen to yours...enjoy!
~Billie

p.s. - If you want more anti-inflammatory meals like this one, check out our Downloadable ,One Week Anti-Inflammatory Meal Plans and eBooks.