This is a super-simple, healthy dinner that cooks while you are out living your busy life, and mild-tasting, crowd-pleasing comfort food: What more could you ask for?
1-1b of skinless, boneless chicken breasts (about 2 large) or thighs 4 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
3 ribs of celery, sliced
1 yellow onion, chopped
2 cloves of garlic, crushed
1 tsp sea salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
4 c. low-sodium chicken broth
1 cup unsweetened almond milk, divided
3 tbsp arrowroot powder*
*you can substitute cornstarch if you don't have arrowroot powder
Add the chicken, potatoes, carrots, celery, onion, garlic, salt, pepper, seasoning, and chicken broth to crockpot, and stir to combine. Set cooker to 4-6 hours on high setting or 8-10 hours on low setting.
Once cook time is complete (at least a half-hour before eating), remove the breasts or thighs & shred with a fork, then return meat to crockpot (You may not need to do this — sometimes the meat falls apart naturally as it cooks).
In a small bowl, whisk the arrowroot into 1/2 c of the almond milk until smooth, then slowly pour the mixture into the crockpot, stirring gently. After a couple of minutes stir in the remaining 1/2 c almond milk. Let the stew sit for another 10 minutes until it thickens up a bit, then serve and enjoy!
Makes about 8 cups.