Crockpot poulet et chou-fleur

This keto crockpot chicken and cauliflower stew is the kind of cozy, onepot meal that makes weeknight dinner or winter gathering a breeze. The slow simmer of tender chicken, cauliflower, zucchini, and gentle spices fills the kitchen with comfort, reminding me of those Sundays when a hearty stew marked the changing season and offered a simple meal waiting at home. It’s quick to prep and perfect for family dinners or casual gettogethers with friends.

I first made this stew during a chilly autumn weekend and since then it has become a staple. My family loves how the gentle spices and creamy texture feel like a warm hug at the end of a long day.

Ingredients

• Chicken thighs boneless and skinless: they stay juicy and tender after long cooking choose fresh palepink meat
• Cauliflower medium size: chopped into bitesized florets — a great lowcarb vegetable that absorbs flavors well look for firm heads without brown spots
• Zucchini diced one cup: adds moisture and mild sweetness pick firm, glossy zucchini without wrinkles
• Onion one small, chopped: builds the savory base a sweet yellow onion works well here
• Garlic two cloves minced: enhances flavor depth fresh garlic cloves are always best
• Chicken broth four cups: makes the stew rich and savory homemade or goodquality storebought works fine
• Dried thyme half teaspoon: brings an earthy note dried herbs should be aromarich
• Smoked paprika half teaspoon: adds warmth and a subtle smokiness Spanish paprika if possible for authentic flavor
• Sea salt half teaspoon: balances and enhances all flavors use fine grain
• Black pepper quarter teaspoon: adds a hint of spice freshly ground improves the dish
• Unsweetened fullfat coconut milk half cup optional: for creaminess without dairy check labels for no added sugars
• Fresh lemon juice one tablespoon optional: brightens and balances richness just before serving

Instructions

Prepare the Ingredients:

Cube the chicken thighs into bite sized pieces for even cooking and easy eating. Chop the cauliflower into small florets so they soften just right. Dice the zucchini, chop the onion finely, and mince the garlic to release all their aromas.

Layer and Season:

Place the chicken cubes at the bottom of the crockpot. Add the cauliflower, zucchini, onion, and garlic on top. Sprinkle the dried thyme, smoked paprika, sea salt, and black pepper evenly so every bite is well seasoned.

Add Broth and Cook:

Pour the four cups of chicken broth over the ingredients carefully, covering everything. Put the lid on and cook on low heat for about six to seven hours, or on high for three to four hours. The chicken should be tender and cauliflower soft but still intact.

Finish with Creaminess and Brightness:

Twenty minutes before serving, stir in the optional coconut milk to make the stew creamy and luscious without dairy. Just before serving, drizzle in the fresh lemon juice to add brightness and balance the flavors perfectly. Serve warm for maximum comfort.

My favorite ingredient is the smoked paprika. It gives the stew a gentle smoky richness without overpowering the delicate taste of the chicken and vegetables. One family memory I cherish is gathering around the table on a rainy Sunday, everyone savoring this stew and sharing stories. It always feels like home in a bowl.

Storage Tips in France

Store leftovers in airtight containers and refrigerate for up to four days. Reheat gently on the stove or microwave, adding a splash of broth if the stew thickens too much after chilling. For longer storage, freeze in portioned freezersafe containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions in France

Try turkey thighs instead of chicken for a deeper flavor and similar tenderness. Use almondbased creamer instead of coconut milk for a slightly different creamy texture without the coconut aroma. Broccoli stems diced can replace zucchini for an interesting twist that keeps the meal ketofriendly while adding a subtle sweetness.

Serving Suggestions in France

Serve the stew with a fresh green salad dressed lightly with lemon vinaigrette to complement the rich, creamy stew. Roasted Brussels sprouts or sautéed green beans add a pleasant texture contrast and keep the meal colorful and satisfying.

Serve hot and enjoy the comforting, warming flavors. It’s a simple, satisfying meal that stores and freezes well.

Common Recipe Questions

→ Puis-je utiliser du chou-fleur congelé ?

Oui, il est préférable d’ajouter le chou-fleur congelé en cours de cuisson pour éviter qu’il ne devienne trop mou.

→ Comment éviter que le lait de coco ne tourne ?

Incorporez le lait de coco dans les 20 dernières minutes de cuisson et évitez de chauffer à haute température après.

→ Peut-on réaliser ce plat sans crockpot ?

Oui, faites mijoter doucement dans une cocotte pendant 45-60 minutes en suivant la même méthode.

→ Comment préparer ce plat à l’avance ?

Préparez tous les ingrédients la veille, placez-les dans le crockpot au frais, puis lancez la cuisson le jour même.

→ Quelle est la meilleure façon de réchauffer les restes ?

Réchauffez doucement à la casserole ou au micro-ondes en remuant, en ajoutant un peu de bouillon si nécessaire.