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Slow Cooker Spiced Chicken Stew

This slow cooker chicken stew with cabbage, carrots, turmeric and cumin makes for an incredibly savory and comforting meal.

Course Dinner
Cuisine Gluten-free, Grain-free, Indian, Paleo
Keyword chicken stew, slow cooker chicken stew
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4


  • 2 Tbsp grass-fed butter, ghee or coconut oil
  • 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
  • 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 4-5 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.

Recipe Notes

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.