Creamy Chicken Stew -Dairyfree

There’s nothing better on a cold winter day than a warm stew. Unfortunately, if you’re dairyfree finding a tasty, creamy anything can be a challenge. We’ve tried out a lot of different combinations and so far this is recipe is our favorite. 

It’s rich, creamy, super easy and makes enough for leftovers. 


  • 3 pieces of chicken breast (approximately 1 pound)
  • 1 carton of organic chicken broth (or free range chicken broth)
  • 1 bag of baby carrots
  • 1 small bag of mini potatoes 
  • 1 onion
  • 2 tablespoons chopped garlic (wet kind in jar)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 1/2 cup all purpose flour
  • 1 cup coconut milk (we use So Delicious Original Flavor)
  • 1 cup water (if Roux is too thick)
  • 2 tablespoon dairyfree butter (we use Earth Balance Olive Oil)


Cut potatoes in to 4s. Dice onion. Put chicken breast, carrots, onion, potatoes, garlic and broth in crockpot. Cook for 4 hours on high.   Stir occasionally.  

 Best part about crockpot cooking is it gives enough time for a nap on the couch for the tired Chef

 At the 3 hour mark, remove chicken breasts, place in bowl and shred with fork. 

  Set Chicken aside, while you make your Roux. (After the Chef tastes it)   For the Roux, melt dairyfree butter on medium, add coconut milk then stir in flour and mix until a creamy consistency. If too thick add water.  Add roux, chicken and spices to crockpot.  

 Stir and cook for another hour.    Enjoy!  


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