Crockpot Chicken Stew

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?

Ingredients:

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

To prepare:

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.