Easy Crockpot Chicken Stew (Low Carb, Keto)

Ingredients

• 2 cups chicken stock*
• 2 medium carrots (1/2 cup), peeled and finely diced
• 2 celery sticks (1 cup), diced
• ½ onion (1/2 cup), diced
• 28 ounces skinless and deboned chicken thighs diced into 1" pieces
• 1 spring fresh rosemary or ½ teaspoon dried rosemary
• 3 garlic cloves, minced
• ¼ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup fresh spinach
• ½ cup heavy cream
• salt and pepper, to taste
• xantham gum, to desired thickness starting at ⅛ teaspoon

Instructions

1. Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
2. Add salt and pepper, to taste.
3. Stir in spinach and the heavy cream.
4. Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon. Continue to whisk until mix and cook for another 10 minutes.