Easy 6 Ingredient Paleo Whole30 Chicken Stew Recipes

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SALSA CHICKEN STEW (WITH INSTANTPOT & CROCKPOT OPTIONS)



Salsa Chicken Stew (with InstantPot & Crockpot options) image

Provided by Autumn @wholefoodfor7

Number Of Ingredients 11

2 lbs. boneless chicken breasts
2 teaspoons ground cumin
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 1/2 cups chicken broth or bone broth
1 cup salsa
3 cloves minced garlic (OR 1 teaspoon garlic powder)
2 lbs. potatoes, cut into 1" chunks (We love orange-fleshed sweet potatoes, but can also use russet potatoes)
1 cup red bell pepper, diced (OR 1 cup jarred roasted red pepper)
1/3 c. loosely packed fresh cilantro (finely chopped)

Steps:

  • Trim chicken breasts and cut into strips.
  • In a small bowl, combine cumin, salt, pepper, paprika, broth, salsa, and garlic.
  • On the bottom of a 5-6 quart slow cooker or large instant pot, place chopped potatoes. Place chicken and diced red pepper on top of potatoes and pour broth mixture over chicken.
  • Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Or seal instant pot and cook on Stew for 25 minutes. Once done, manually release steam released if using instant pot, stir in cilantro and break up chicken as desired (we like large chunks, but shredded works too!). Serve and enjoy!

WHOLE30 CHICKEN STEW



Whole30 Chicken Stew image

A healthy and delicious way to use leftover turkey or chicken! Toasted onions, rich bone broth and tons of chicken and veggies make a fantastic dinner or lunches for the whole week!

Provided by Lauren

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 13

1 lb russet potato
2 tablespoons extra-virgin olive oil or butter
1 small onion (finely diced)
1/4 cup arrowroot flour (or cornstarch)
1 cup sliced celery (about 3 stalks)
4 cups chicken broth or chicken bone broth
2 large carrots (cut into 1/4-inch slices diagonally)
8 ounces sliced baby portobella mushrooms
1 to 2 teaspoons chopped fresh thyme
4 cups shredded chicken
1 cup full fat coconut milk or cream
1/2 cup minced fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • COOK THE POTATOES: Prick the potatoes with a fork and microwave until soft in the center. Cool slightly, then peel and break into small pieces.
  • COOK THE OTHER VEGETABLES: Meanwhile, heat the olive oil in a dutch oven or stock pot over medium heat. Add the onion and cook until soft, about 5, minutes. Sprinkle in the arrowroot and stir until lightly toasted, about 2 minutes. Add broth, carrots and thyme and bring to a boil, then reduce to a simmer for about 15 minutes.
  • ADD REMAINGING INGREDIENTS: Add the coconut milk, mushrooms, celery, and potato pieces to the broth mixture and simmer until thickened, about 5-8 minutes. Remove from the heat and stir in the chicken, and parsley. Season with salt and pepper.

Nutrition Facts : Calories 393 kcal, Carbohydrate 29 g, Protein 26 g, Fat 10 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 454 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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