Paleo Turmeric & Coconut Chicken Stew

This rustic style turmeric and coconut chicken stew is packed with nutrients, whole-food collagen protein, and flavor! You can't beat that!


  • 1-2 tbsp ghee or coconut oil
  • 1 ½ lbs. Chicken thighs
  • 3 cups Bonafide Provision Chicken Broth or Bonafide Provisions Chicken Bone Broth
  • 1 can compliant coconut milk
  • 4 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • ½ tsp Red pepper flakes
  • Celtic sea salt & fresh ground pepper to taste
  • ¼ tbsp turmeric
  • Fresh cilantro for garnish



  1. Add all ingredients except for oil to the slow cooker and cook on low for 8 hours.
  2. Once done, shred chicken in the slow-cooker or remove chicken, place and baking sheet and dice into bite sized pieces

 Stove Top

  1. Add oil to a Dutch oven over medium heat, then add chicken thighs and brown on both sides, approx. 3 minutes.
  2. Add the 1 cup of the bone broth and use a wooden spoon to scrape the bits off the bottom on the pan.
  3. Add the rest of the ingredients and bring to a boil. Once boiling, turn the heat down to low and let the stew simmer covered for 30 minutes.
  4. Remove the chicken and either shred or dice into bite sized pieces. Add the chicken back to the soup and let it cook for 5 more minutes.
  5. Serve on its own or over cauliflower rice.
  6. Top with fresh cilantro

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