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prep time
10 min
cook time
6 h 10 min
ready time
6 h 20 min
Moderate Carb Crock Pot Chicken Pot Pie Stew
Nothing beats a heartwarming and soul-rejuvenating chicken pot pie. This stew is rich, satiating, and rich with flavors close to your heart. Loaded with chicken, potatoes, onions, carrots, celery, and coconut milk, this dish is nutritious and satiating. The recipe is easy to prepare, requiring 10 minutes of active cooking, and the crock pot will take care of the rest.
Can you replace the potato with another vegetable?
Potatoes are the perfect vegetable for carb cycling recipes because of their high carb content. You can add as much or as little depending on your daily allowed carbs. If you aren’t interested in carb cycling crockpot recipes, you can replace the potatoes with low-carb veggies like cauliflower, celeriac, parsnip, or kohlrabi.
Is this crockpot recipe suitable for meal prep?
Absolutely! Many moderate-carb recipes make for satisfying lunch meals any day of the week. You can prepare a large batch of this chicken pot pie stew, serve some of it for dinner, and store the rest in individual containers in the fridge. When ready to eat, microwave for a couple of minutes until heated, then add the herbs.
Can you make this recipe without a crockpot?
Yes you can! Start by sauteing the onions, carrots, celery, and garlic in a large pot or Dutch oven. Add the chicken, potatoes, broth, thyme, salt, and pepper. Let the stew boil, drop the heat to low, and let it simmer for 45 minutes to an hour, or until the chicken is super tender and the potatoes are soft. Add the coconut milk and stir. Taste and adjust seasoning to your taste. Serve and garnish with chopped parsley.
Net Carbs
23.1 g
Fiber
3.4 g
Total Carbs
26.8 g
Protein
36.3 g
Fats
14.1 g
384 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken breast, skin removed before cooking
400 g
Extra virgin olive oil
2 tbsp
Onion
1 medium - 2 1/2" diameter
Carrots, raw
2 medium - 6" to 7" long
Celery
3 large - stalk - 11" to 12" long
Potato
300 g
Garlic
4 clove
Chicken broth
2 cup
Salt
0.75 tsp
Fresh thyme
4 Sprig
Black pepper
0.5 tsp
Canned coconut milk
1 cup
Parsley
2 tbsp, chopped
Recipe Steps
steps 5
6 h 20 min
Step 1
Set the crockpot to high and set it aside to preheat. Chop the onion, carrots, and celery sticks, and mince the garlic. Set them aside.Step 2
Add the olive oil to a pan and place over medium heat. Add the onion, carrots, and celery to the pan and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute, then take off the heat.Step 3
Peel and dice the potatoes into cubes, and cut the chicken breasts into bite-sized pieces. Transfer them to the crockpot. Add the cooked veggies to the chicken and potatoes.Step 4
Add the chicken broth, salt, black pepper, and thyme. Give It a good mix and cover with a lid. Let it cook for 6 hours on high.Step 5
Once the potatoes are soft and the chicken is cooked all the way through, turn off the crockpot. Remove the thyme sprigs, add coconut milk, and mix. Divide into 4 bowls and garnish with chopped parsley.
