It’s been a blustery day in the PNW. We’ve had the kind of rain that chases you through the parking lot, manages to soak you underneath the umbrella, and somehow finds it’s way down your jacket collar. After weeks of being sick I think it’s high time for a hearty stew. This dish is creamy and rich with flavor and honestly, quite surprising. Italian seasoning with coconut milk? I really like it!
I love cooking in my crockpot. It’s really the only time I like cooking dinner. You just throw everything inside, turn up the heat, and walk away. So easy! Except, recently i’ve been noticing the meat tends to be overcooked in order to get the vegetables done. Really, it doesn’t make sense to throw it ALL in at once. In this stew, for example, the vegetables will need about 4-5 hours, cooked on high, before they are done. The chicken, however, only needs 2-3 hours (if you cut it into pieces it will need even less time). Fine. I guess I can handle one more step.
This recipe will easily feed a family of four. In my house it’s enough for two+ meals.
- 2 large boneless skinless chicken breasts
- 1 1/2 C. egg noodles or pasta of choice
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 14 oz. can full fat coconut milk (from the Asian food aisle)
- 1 C. chicken broth
- 1 14 oz. can diced tomatoes with juice
- 1 14 oz. can tomato sauce
- 1 tbsp. Italian seasoning
- 1 tbsp. dried basil
- 1 tsp. sea salt
- Fresh ground pepper to taste, about 1/4 tsp.
- 1. Spray crockpot with non-stick spray.
- 2. Add all ingredients except the chicken and pasta and mix.
- 3. Cook on high 2 hours.
- 4. Add the chicken breast and cook another 2-3 hours or until the chicken falls apart easily.
- 5. 20 minutes before serving, add pasta.
- 6. When pasta is done shred chicken and serve.