Slow Cooker Chicken Stew

What You Need

●    1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces - can also use chicken breast: cut into larger chunks to avoid overcooking if using breast 
●    1 tablespoon olive oil
●    salt and pepper 
●    2 ribs Dandy® Celery, diced
●    3 large carrots, diced
●    1 yellow onion, chopped
●    1 lb yukon gold potatoes, diced into ½ inch cubes - can also use Russet or red potatoes
●    6 garlic cloves, minced
●    1 teaspoon salt - plus more to taste
●    1 teaspoon black pepper - plus more to taste
●    1/2 teaspoon dried oregano
●    1/2 teaspoon dried rosemary
●    1/2 teaspoon dried thyme
●    1/2 teaspoon dried sage
●    2 1/2 cups chicken broth, low-sodium
●    2 tablespoon coconut aminos - 1 tablespoon soy sauce or worcestershire sauce (check labels to keep gluten free)
●    1 cup almond milk (unsweetened) - can use any nut milk (unsweetened), cow's milk or heavy cream if not dairy-free. 
●    2 tablespoon tapioca starch - or can use arrowroot, cornstarch or flour (if not gluten free)

Make It