I had zero time to plan meals this past weekend. I didn’t even get a chance to grocery shop. Our fridge is looking pi-ti-ful. Breakfast is covered, thanks to Larabars, Granny Smith apples and pre-sliced carrot chips with guacamole. Lunch? That’s a whole different story. Since I work close to home and my husband works from home, we usually eat lunch together at our house. Unfortunately, none of the local restaurants are Paleo and Whole30-friendly, so eating out wasn’t an option either. I scrounged around in our understocked fridge for ideas. Luckily, I had some pre-cooked chicken breasts, and this Paleo and Whole30 Chicken Stew came to life in a jiffy!
This is such a quick and easy stew to make, it’s so tasty you’d never know it only calls for six ingredients (plus a little salt and pepper)! This is one of those recipes that you can certainly tweak to fit your needs. I just happened to have fresh carrots and broccoli in my fridge, so that’s what I used. The veggies aren’t set in stone. If I had celery, I would have added it too.
I put all the ingredients in the slow cooker, and by lunchtime, we had a delicious, healthy, homemade stew perfect for our beautiful East Tennessee fall weather.
- 3 c. chicken stock
- 2 c. cooked chicken, shredded or cubed
- 3 large carrots, roughly sliced
- 2 c. broccoli, roughly chopped
- 1 medium yellow onion, cut in thin wedges
- 2 tbsp. Italian seasoning
- salt and pepper, to taste (start with ½ tsp. of each and add more to taste if you like)
If you haven’t made it yet, 1-what are you waiting for?? and 2-don’t forget to Pin it for later!
Did you make it? What veggies did you use? Currently I’m envisioning a Paleo and Whole30 Mexican Chicken Stew in my future. And maybe an Italian one… And Thai…Mmmm curry… The possibilities are endless.