SLOW COOKER CHICKEN STEW

Ingredients

• 400 gram Boneless Chicken thigh (Cut in to small pieces)
• 200 grams baby potatoes/regular Potatoes (Cut into cubes)
• 2 medium Carrots (Cut into medium Chunks)
• 2 stalks celery (about 3/4 cup)
• 1 medium onion
• 1 tablespoon fresh minced garlic
• 1 Bay leaf
• 1 teaspoon roasted Cumin
• 2 teaspoon Cooking Oil/Butter
• 2 cups chicken stock
• 1 cup Thick coconut milk
• Salt and freshly Ground Pepper
• chopped fresh parsley (For Garnishing)

Instructions

1. 1

   Start with preparing Chicken. Trim any extra fat and cut into medium pieces. Season with little Salt and pepper. Keep Aside.

2. 2

   Heat Oil in a pan. Add Onion and Garlic. Cook until the raw smell is gone and Onion looks soft. Remove from pan and add it to the Slow Cooker.

3. 3

   Add Seasoned Chicken pieces to the same pan and sear for 2-3 minutes until brown bits appear. Remove from the pan and add to the slow cooker.

4. 4

   Deglaze the pan in which chicken was cooked with 1/2 cup of chicken stock. Add it to the slow cooker.

5. 5

   Add rest of the ingredients to the slow cooker except Coconut Milk. Season with salt. Cook on high for 3 hours.

6. 6

   Towards the end of cooking, add coconut milk. Cook for 30 minutes more.

7. 7

   While serving garnish with fresh parsley and serve with crusty bread.