My husband and I love to eat soup year round. We love Healthy Crockpot Chicken Verde Soup, sausage soup, chicken tortilla soup, chili….everything! Now that the busy fall days are here, soups and stews are definitely my favorite thing. They’re easy to cook, quick to heat up from leftovers, and make a few meals so I don’t have to cook as much!
I overbought frozen hash browns recently and was looking for a way to use them up, so I created this recipe for Chicken Potato Stew. It is ridiculously easy and I love it! I made it Whole30/paleo, but you can swap ingredients, like regular dairy milk instead of coconut milk, just adapt to your preferences.
This soup is so hearty and delicious, it stands alone, but you could pair it with some delicious fresh bread and a nice glass of cranberry soda!
Chicken Potato Stew, Made Simple with Frozen Hashbrowns! (Speedi, Instant Pot, Pressure Cooker)
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This delicious, hearty chicken potato stew is so easy and made with frozen hashbrowns!
4-5 boneless skinless chicken thighs
20 oz frozen hashbrowns
1 can coconut milk
1 tsp salt
1/2 tsp garlic
2 cups chicken broth
Sauté chicken thighs in a little bit of olive oil in your Speedi or Instant Pot, 3 minutes on each side.
Turn pressure cooker off and add frozen hashbrowns, coconut milk, chicken broth, garlic, and salt.
Stir gently to combine.
Make sure chicken thighs and hashbrowns are submerged in liquid. Add more chicken broth if not.
Set cooker to 40 minutes, close the lid.
When finished, stir gently and shred or cut the chicken thighs.
Garnish with onions if desired.
Serve and enjoy!
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