Best 3 Paleo Chicken Stew Recipes

The delectable richness of paleo chicken stew is an experience that will transport your taste buds back in time. From choosing the freshest and finest ingredients to the art of slow cooking, embracing a paleo lifestyle has never tasted so authentic. Indulge in the flavors that celebrate our ancestors, and get ready to savor each satisfying spoonful, knowing that this dish is not just delicious but also nourishes your body with wholesome ingredients.

Let's cook with our recipes!

CHICKEN AND KALE STEW (CROCK POT, PALEO)

Chicken and Kale Stew (Crock Pot, Paleo) image

Make and share this Chicken and Kale Stew (Crock Pot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories Chicken

Time 4h20m

Yield 5-6 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless boneless, pasture-raised chicken breast
1 yellow onion, diced
3 carrots, peeled and cubed
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low sodium chicken broth
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 teaspoons gluten-free yellow mustard
3 bay leaves
1 bunch kale, stems removed and broken into pieces
sea salt & freshly ground black pepper

Steps:

Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

PALEO CHICKEN STEW

Paleo Chicken Stew image

I made this recipe up when I started eating paleo. I have now found it to be a staple in our home!

Provided by Tonna Jacobson

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 skinless, boneless chicken breast halves, cut into cubes
2 sweet potatoes, peeled and chopped
1 cup fresh spinach, or to taste
1 pinch crushed red pepper, or more to taste
1 pinch paprika, or more to taste
sea salt to taste
½ cup chicken broth, or more to taste

Steps:

Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes.
Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you'd like it.
Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 20.9 g, Cholesterol 20.8 mg, Fat 2.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 223.6 mg, Sugar 4.6 g

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

Quick and Creamy Chicken Stew - Paleo Friendly! image

This stew gets alot thicker than you'd imagine. Makes a ton. I used 4 chicken leg quarters because I like dark meat.

Provided by jessann

Categories Chicken

Time 1h20m

Yield 1 Lg. pot full, 6 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs roasting chickens
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 cups chicken stock
4 medium carrots, peeled and sliced
2 large celery ribs, chopped
1 (8 ounce) container button mushrooms, sliced in half
1/2 cup coconut cream (NOT the sweet kind for pina coladas!)
2 green onions, sliced
3/4 cup frozen green pea
1 tablespoon red curry paste (optional)

Steps:

Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.

Tips:

For a richer flavor, use bone-in, skin-on chicken thighs or drumsticks.
Feel free to add other vegetables to the stew, such as carrots, celery, or potatoes.
If you want a thicker stew, add some arrowroot powder or tapioca flour to the cooking liquid.
Serve the stew over cauliflower rice or mashed cauliflower for a low-carb meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This paleo chicken stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The stew is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and satisfying meal, give this paleo chicken stew a try.