Keto Chicken Crockpot Stew
Keto Chicken Crockpot Stew
Ingredients
- 2 cups chicken stock*
- 2 medium carrots ½ cup, peeled and finely diced
- 2 celery sticks, 1 cup, diced
- ½ onion, ½ cup, diced
- 28 ounces skinless and deboned chicken thighs diced into 1” pieces
- 1 spring fresh rosemary or ½ teaspoon dried rosemary
- 3 garlic cloves, minced
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup fresh spinach
- ½ cup heavy cream
- salt and pepper, to taste
- xantham gum, to desired thickness starting at ⅛ teaspoon
Instructions
- Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
- Add salt and pepper, to taste.
- Stir in spinach and the heavy cream.
- Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon. Continue to whisk until mix and cook for another 10 minutes.
Nutrition
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