Directions

1. Start by removing the skin and cutting your pasture-raised chicken thighs into ½-inch pieces. Sprinkle with a little salt and pepper, then toss them into a skillet with some olive oil. Cook over medium heat until the chicken is nice and golden and cooked through—about 5 minutes. Then transfer it all to your slow cooker.

2. Next, add your chopped carrots, onions, garlic, and potatoes. Pour in the coconut aminos, sprinkle in salt, oregano, rosemary, and toss in a bay leaf. Pour the chicken broth over everything, cover, and let it cook on LOW for about 6 hours while your kitchen fills with that irresistible aroma.

3. When your stew is nearly done, whisk together the milk and cornstarch in a small bowl. Pour it into the slow cooker, stir it around, then cover and cook on HIGH for another 30–45 minutes until the stew thickens into creamy perfection.

4. Give it a taste and add black pepper as needed. Ladle it into bowls, grab a spoon, and enjoy that comforting, homemade goodness!