Spiced Chicken Stew

spiced chicken stew 2

This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.

Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).

Happy Monday!

Update: Watch the replay HERE of me making this recipe on KATU Afternoon Live on January 9, 2016!


  • 2 Tbsp grass-fed butter or ghee
  • 1/2 yellow onion, chopped
  • ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
  • 2 large carrots, peeled and sliced
  • 1 medium-large head of green cabbage, chopped
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • Black pepper to taste


  1. Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
  2. Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
  3. Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.

Yields: ~3-4 servings

Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.


9 thoughts on “Spiced Chicken Stew

  1. Maggie Cain October 25, 2015 / 5:05 pm

    This was a great meal. The flavors are indeed very reminiscent of chicken noodle soup. I cooked it over the stove for an hour rather than using a slow cooker, adding a little water once, and it turned out beautifully. I chopped spinach and pour this over it – filling, delicious, and very healthy!

    • paleoinpdx October 25, 2015 / 5:55 pm

      Thank you for trying it out, Maggie! I’m so glad you enjoyed it and made it work on the stove. I actually made this for dinner again today. I’m kinda hooked!

  2. Linda Schill January 4, 2016 / 11:22 am

    What setting for slow cooker, high or low (for 4 hours)?

    • paleoinpdx January 4, 2016 / 11:33 am

      Oops, left that out somehow, but updated it now. Cook on low for 4 hours since it’s already cooked some on the stove. Hope you enjoy it, Linda!

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