Now that it is getting colder, I’ve been making quite a few crockpot recipes and stews. This chicken stew is one of my favorite cold weather dinners. I have adapted it from one of my favorite cookbooks, One-Pan Wonders, found here. If you’re looking for tons of awesome recipes, you can’t beat America’s Test Kitchen. I generally change up the recipes when I make them, sometimes a lot and sometimes a little to suit my preferences, but they are all good as-is too! As part of my adaptation of the recipe I have included how it can be made Paleo with just a few modifications. Usually I will thicken the stew with flour, since I do eat grains, however, you can swap out the flour for Arrowroot Starch or I have heard Tapioca starch works as well. I have tried the stew with Arrowroot. The stew in the picture was actually made this way as a test. The Arrowroot definitely did thicken it up some, however it had a more “gelatin-y” feel, and less of a creamy feel than when it was thickened with flour. It was still very good though, and I don’t think anyone really noticed except me. :) I have given the substitutions below. One kind of odd, but yummy, ingredient in this stew is celery root. If you haven’t used it before here is a video that shows how to prep it. It’s actually quite easy. This serves 2 with at least one serving of leftovers, usually, unless you have a big eater. You can easily double it for a bigger family to make 6-8 servings. I use a 3.5 quart dutch oven to make the smaller batch. If you want to make a large batch you’ll need a 7+ quart dutch oven. You could use a large stock pot with a lid as well, although I have not tried this. It needs to be oven safe.