When the weather gets a little cooler, what's better than cozying up to a hot bowl of chicken stew?! This recipe is one of my absolute...

When the weather gets a little cooler, what's better than cozying up to a hot bowl of chicken stew?! This recipe is one of my absolute favorites that I make time and time again. This hearty and healthy comfort meal is good for your digestion and it can be easily made using an instant pot or slow cooker. This recipe is great for those with food allergies because it is gluten-free, grain-free, soy-free and dairy-free. Share this one with friends and family and enjoy the leftovers the next day!

Ingredients:

6-8 organic boneless, skinless chicken thighs 2 stalks celery, diced 2 carrots, peeled and diced 1 sweet onion, diced 4 cloves garlic, minced 12 baby potatoes, cut in quarters 1 3/4 cup organic chicken bone broth 1 spring of fresh rosemary 2 TBSP red wine (optional) 1 tsp fennel seeds, crushed 1 tsp dried thyme 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp Redmond real salt

After cooking, add:

1 TBSP arrowroot starch 1/4 cup water 1/8 cup balsamic vinegar 10 oz. bag of organic frozen peas 8 oz. baby bella mushrooms, diced

Directions (Instant Pot):

Add all of the ingredients to the instant pot. Set the instant pot to manual for 10 minutes, close the lid and seal the valve. Once the timer goes off, let it sit for another 10 minutes, then release the pressure valve and open the lid. In a small bowl, stir the arrowroot starch and water together until smooth and slowly stir it into the stew. Stir the peas, mushrooms, and balsamic vinegar into the stew. Discard the stems of the rosemary. Set the instant pot to "saute" and stir occasionally for 5-10 minutes while slightly shredding the chicken and allowing the broth to thicken. Serve into bowls and top with a drizzle of balsamic vinegar.

Directions (Slow Cooker):

Add all of the ingredients to the slow cooker/crockpot and cover with the lid. Set on low and cook for 6 hours. In a small bowl, stir the arrowroot starch and water together until smooth and slowly stir it into the stew. Stir the peas, mushrooms, and balsamic vinegar into the stew and continue cooking for 30 minutes. Turn heat to high and cook for an additional 30 minutes to allow the broth the thicken. Shred the chicken with two forks. Discard the stems of the rosemary. Serve into bowls and top with a drizzle of balsamic vinegar.

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