29+ Delicious Keto Chicken Stew Recipes You Need to Try

If you’re following a keto diet and craving comfort food, you’re in for a treat.

Chicken stew is one of the most versatile and satisfying dishes, making it an ideal choice for anyone on a low-carb lifestyle.

Whether you’re looking for something creamy and indulgent or fresh and vibrant, these 29+ keto chicken stew recipes have something for everyone.

These recipes feature tender chicken simmered in rich, flavorful broths with a variety of low-carb vegetables and seasonings to keep each dish unique and exciting.

From hearty stews loaded with bacon, mushrooms, and cauliflower rice to lighter options with zucchini, lime, and avocado, there’s a keto chicken stew recipe here that will not only satisfy your hunger but also keep you on track with your health goals.

Whether you’re meal prepping for the week or preparing a family dinner, keto chicken stews are the perfect go-to.

So, let’s dive into these incredible recipes that will transform your keto meals into something you’ll look forward to.

29+ Delicious Keto Chicken Stew Recipes You Need to Try

With these 29+ keto chicken stew recipes, you can enjoy a variety of comforting and flavorful meals that are not only delicious but also in line with your keto lifestyle.

From rich, creamy stews to light, fresh dishes, there’s no shortage of creativity when it comes to cooking keto chicken stews.

These recipes are perfect for warming you up on chilly nights or for meal prepping ahead of a busy week.

The versatility of chicken, combined with a bounty of low-carb ingredients, means you can enjoy a different stew every day, keeping your meals fresh, exciting, and aligned with your keto goals.

So, grab your ingredients, get cooking, and enjoy the rich, savory flavors of these keto-friendly chicken stews.

Creamy Garlic Parmesan Keto Chicken Stew

This rich and creamy keto chicken stew is packed with flavorful ingredients like garlic, Parmesan, and fresh herbs. It’s an ideal comfort dish that keeps carbs in check while satisfying your cravings for a hearty, savory meal.

The creamy texture of this stew is comforting and indulgent, with each bite rich in flavor and protein. The addition of spinach brings in a refreshing element to balance out the richness, making this stew a well-rounded meal.

Ingredients:

• 4 boneless, skinless chicken thighs, diced
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 cups fresh spinach, chopped
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and season with salt and pepper. Sauté until the chicken is browned and cooked through (about 7-8 minutes).
2. Add the minced garlic and diced onion to the pot. Sauté for an additional 2 minutes until the onion becomes translucent and the garlic is fragrant.
3. Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
4. Lower the heat and stir in the heavy cream, Parmesan cheese, thyme, oregano, and red pepper flakes (if using). Simmer for another 10-15 minutes, allowing the stew to thicken and the flavors to meld together.
5. Add the chopped spinach and cook for an additional 2 minutes, until the spinach wilts and softens.
6. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

This creamy garlic Parmesan chicken stew is ideal for those following a keto diet, offering a perfect balance of healthy fats, protein, and minimal carbs.

The rich, velvety broth envelops tender chicken and the sautéed garlic and onion elevate the flavors to a whole new level. It’s a filling and nutritious dish that can be enjoyed any day of the week.

Hearty Keto Chicken and Vegetable Stew

Packed with a variety of low-carb vegetables and tender chicken, this hearty keto chicken and vegetable stew is full of wholesome goodness.

The combination of cauliflower, zucchini, and bell peppers provides a delightful texture while keeping the dish light yet satisfying. The rich broth is flavored with fresh herbs and seasonings, making this a flavorful yet low-carb comfort food.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 small cauliflower head, cut into florets
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion, garlic, zucchini, cauliflower florets, and bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
3. Pour in the chicken broth, rosemary, thyme, salt, and pepper. Stir to combine, scraping any brown bits from the bottom of the pot.
4. Bring the stew to a simmer, then cover and cook for 20-25 minutes until the vegetables are tender.
5. Add the cooked chicken back into the stew and simmer for another 5-7 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.

This hearty keto chicken and vegetable stew is a great way to pack in your daily vegetable intake while staying within your carb limits. It’s filling, nutrient-rich, and the combination of fresh vegetables with tender chicken makes it a satisfying meal.

The simple seasonings let the natural flavors shine, and the wholesome ingredients offer a healthy and balanced dish perfect for any keto meal plan.

Spicy Keto Chicken Stew with Avocado

For those who love a little spice in their meals, this keto chicken stew with avocado adds a kick of heat with chili powder and jalapeños.

The creamy avocado slices serve as a cool contrast to the spiciness, making this stew a flavorful and satisfying dish. It’s packed with protein and healthy fats while keeping carbs low, making it a great option for those following the keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-2 jalapeños, diced (remove seeds for less heat)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 4 cups chicken broth (low sodium)
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1/2 cup heavy cream
• 1 avocado, diced
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs and season with salt and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes.
2. Add the diced onion, garlic, and jalapeños to the pot. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.
4. Pour in the chicken broth and diced tomatoes, bringing the stew to a simmer. Let it cook for 15-20 minutes, allowing the flavors to combine and the liquid to reduce slightly.
5. Stir in the heavy cream, then simmer for another 5 minutes to thicken the stew.
6. Remove from heat and stir in the diced avocado just before serving. Garnish with fresh cilantro.

This spicy keto chicken stew is a perfect balance of heat and coolness, with the rich and creamy broth offering a satisfying base. The tender chicken is paired with spicy jalapeños, and the smooth avocado adds an extra layer of creaminess.

The dish is not only flavorful but also packed with healthy fats and protein, making it a great choice for a keto-friendly meal that’s full of bold flavors. The avocado provides a refreshing contrast to the heat, making each bite a balanced, enjoyable experience.

Lemon Herb Keto Chicken Stew

This fresh and zesty keto chicken stew is infused with bright lemon and a combination of fragrant herbs like thyme and rosemary.

The chicken is tender and flavorful, while the lemony broth adds a refreshing tang that’s perfect for those who want a lighter, yet hearty meal. The addition of cauliflower rice gives this stew a satisfying texture without the carbs, making it an excellent low-carb option for a healthy dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 cup cauliflower rice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the cubed chicken breasts and season with salt and pepper. Sauté the chicken for 7-8 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Pour in the chicken broth and bring it to a simmer. Add the dried thyme, dried rosemary, lemon zest, and fresh lemon juice, stirring to combine.
4. Stir in the cauliflower rice and return the chicken to the pot. Simmer for 10-15 minutes until the cauliflower rice is tender and the flavors are well combined.
5. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This lemon herb keto chicken stew is a delightful and refreshing dish that’s perfect for a light yet satisfying meal. The lemon adds a burst of brightness, and the herbs provide a lovely, aromatic depth to the stew.

The cauliflower rice mimics the texture of traditional rice, making it a great low-carb substitute that keeps the dish hearty and filling. Whether you’re looking for a quick weeknight dinner or a dish to enjoy with family, this stew is a great keto-friendly option.

Keto Chicken Stew with Bacon and Mushrooms

This keto chicken stew combines the richness of crispy bacon and earthy mushrooms to create a comforting and flavorful dish.

The bacon adds a smoky depth of flavor, while the mushrooms contribute a satisfying umami taste. The chicken stews in a rich, savory broth that’s both filling and low in carbs, making this a perfect dish for anyone on a keto diet.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 4 slices bacon, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-6 minutes. Remove the bacon and set aside, leaving some of the rendered bacon fat in the pot.
2. Add the cubed chicken thighs to the pot and season with salt and pepper. Sauté for about 7-8 minutes until the chicken is browned and cooked through. Remove the chicken and set aside.
3. In the same pot, add the diced onion, garlic, and sliced mushrooms. Sauté for about 5 minutes, until the onions are translucent and the mushrooms have released their moisture.
4. Pour in the chicken broth, scraping up any bits from the bottom of the pot. Add the dried thyme and stir to combine.
5. Return the cooked chicken and bacon to the pot. Stir in the heavy cream and bring to a simmer. Cook for an additional 10-15 minutes, allowing the stew to thicken and the flavors to meld.
6. Taste and adjust seasoning if necessary. Garnish with fresh thyme before serving.

This keto chicken stew with bacon and mushrooms is a hearty and flavorful meal that’s sure to please. The crispy bacon adds a delightful crunch and smokiness, while the mushrooms bring depth and a savory umami flavor.

The rich broth and creamy finish make this stew both satisfying and comforting. Whether served for a cozy dinner or a gathering with friends, this dish is guaranteed to be a crowd-pleaser.

Keto Chicken Stew with Coconut Milk and Curry

This exotic keto chicken stew features a bold combination of coconut milk and curry spices, resulting in a creamy, aromatic dish with a gentle kick of heat.

The chicken is simmered in a coconut-based broth, infused with curry powder, turmeric, and ginger, creating a warm and comforting meal that’s perfect for keto followers looking for a flavorful alternative to traditional stews.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups chicken broth (low sodium)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup spinach, chopped
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the cubed chicken breasts and season with salt and pepper. Sauté for 7-8 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion, garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Sprinkle in the curry powder, turmeric, and cumin, stirring to coat the onions and garlic with the spices.
4. Pour in the chicken broth and coconut milk, stirring to combine. Bring the stew to a simmer.
5. Return the chicken to the pot and let the stew cook for 15-20 minutes, allowing the flavors to blend together.
6. Stir in the chopped spinach and cook for an additional 2 minutes, until wilted. Taste and adjust seasoning if needed.
7. Garnish with fresh cilantro before serving.

This coconut milk and curry keto chicken stew offers an exotic twist to traditional stews. The rich and creamy coconut milk pairs beautifully with the warm, fragrant spices, creating a comforting yet bold flavor profile.

It’s a satisfying, filling dish that provides healthy fats and protein while keeping carbs low. If you’re craving something a little different, this curry-flavored stew is an excellent choice to spice up your keto meal plan.

Smoky Chipotle Keto Chicken Stew

This smoky chipotle keto chicken stew offers a bold and spicy flavor profile with the perfect balance of heat and smokiness. The chipotle peppers bring a smoky depth, while the chicken and vegetables cook to tender perfection in a savory broth.

It’s a low-carb, high-flavor meal that’s satisfying and hearty, perfect for chilly evenings or when you want something comforting yet spicy.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups chicken broth (low sodium)
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 cup zucchini, diced
• 1 cup cauliflower florets
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the cubed chicken thighs, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Stir in the minced chipotle peppers, smoked paprika, and cumin. Let the spices toast for about 1 minute to release their flavor.
4. Pour in the chicken broth and diced tomatoes, bringing the stew to a simmer. Add the zucchini and cauliflower, stirring to combine.
5. Return the chicken to the pot and simmer for 15-20 minutes, until the vegetables are tender and the stew has thickened slightly.
6. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

This smoky chipotle keto chicken stew packs a punch with its smoky, spicy kick, while the zucchini and cauliflower add a satisfying texture. The chipotle peppers create a deep, rich flavor that’s perfectly complemented by the chicken and savory broth.

Whether you love a little heat in your meals or just want to try something with a bolder flavor, this stew is a great choice for anyone on a keto diet.

Creamy Coconut Curry Chicken Stew

For a luxurious and rich stew, this creamy coconut curry chicken stew is the perfect option. The coconut milk creates a velvety texture, while the curry spices bring warmth and depth to the dish.

The chicken simmers in this creamy broth, absorbing the flavors and becoming tender. The stew is not only delicious but also packed with healthy fats, making it an ideal choice for a keto meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken broth (low sodium)
• 1 cup spinach, chopped
• 1/2 cup sliced bell peppers (red, yellow, or green)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the cubed chicken breasts and season with salt and pepper. Sauté until browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent.
3. Stir in the curry powder and turmeric, allowing the spices to toast for 1-2 minutes to enhance their flavor.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
5. Return the chicken to the pot, then add the chopped spinach and sliced bell peppers. Simmer for 15-20 minutes, allowing the stew to thicken and the flavors to meld together.
6. Taste and adjust seasoning as necessary. Garnish with fresh cilantro before serving.

This creamy coconut curry chicken stew is rich, flavorful, and comforting. The smooth coconut milk and warm curry spices create an indulgent, velvety broth that coats tender chicken and vegetables.

It’s a keto-friendly dish that’s both filling and nutritious, with healthy fats and a satisfying combination of flavors. Perfect for anyone craving a flavorful, low-carb, and creamy stew.

Keto Chicken Stew with Roasted Red Pepper and Basil

This keto chicken stew with roasted red peppers and basil brings fresh and vibrant flavors to your plate. The roasted red peppers add a natural sweetness and smokiness to the broth, while the fresh basil infuses a fragrant aroma.

The chicken is tender, and the stew is rich and savory, making it an ideal meal for keto dieters looking for a low-carb comfort dish with a Mediterranean flair.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 roasted red peppers, chopped (from a jar or homemade)
• 4 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves, chopped
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Stir in the chopped roasted red peppers and cook for an additional 2 minutes, allowing the flavors to meld.
4. Pour in the chicken broth, stirring to combine. Bring the stew to a simmer and cook for 10 minutes.
5. Add the heavy cream and dried oregano to the pot, then return the cooked chicken to the stew. Simmer for another 10 minutes, allowing the flavors to blend.
6. Stir in the chopped fresh basil just before serving. Taste and adjust seasoning if necessary.
7. Garnish with fresh basil before serving.

This keto chicken stew with roasted red peppers and basil brings a burst of Mediterranean-inspired flavors. The roasted red peppers offer a smoky sweetness, and the fresh basil adds a delightful, aromatic touch.

The creaminess from the heavy cream makes the broth indulgent and smooth, while the chicken remains tender and juicy. It’s a delicious and satisfying stew perfect for those looking to enjoy a low-carb, flavorful dish that’s full of freshness and rich in taste.

Keto Chicken Stew with Kale and Chive

This keto chicken stew is loaded with healthy greens like kale and fresh chives, bringing vibrant flavors and nutrients to the dish.

The tender chicken simmers in a flavorful, savory broth, and the kale adds a delightful texture, while the chives offer a fresh, mild onion flavor. This is a hearty, satisfying stew that’s perfect for a nutritious, low-carb meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and minced garlic to the same pot and sauté for 3-4 minutes, until the onion becomes translucent and the garlic is fragrant.
3. Pour in the chicken broth, scraping up any bits from the bottom of the pot. Stir in the dried thyme and garlic powder.
4. Return the chicken to the pot and bring to a simmer. Let the stew cook for 10-15 minutes to allow the flavors to combine.
5. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender.
6. Taste and adjust seasoning with salt and pepper. Stir in the chopped chives just before serving.
7. Garnish with fresh parsley before serving.

This keto chicken stew with kale and chive offers a balance of hearty and healthy ingredients. The kale provides a rich, green addition to the stew, while the chives give it a mild yet refreshing onion flavor.

This is a perfect dish for those looking to enjoy a nutrient-packed meal that’s both comforting and light, with minimal carbs and plenty of protein.

Roasted Garlic and Tomato Keto Chicken Stew

A savory, comforting stew that combines the sweetness of roasted garlic and the richness of tomatoes.

The slow-roasted garlic gives the stew a deep, aromatic flavor, while the tomatoes bring a mild tang that pairs perfectly with the tender chicken. This is a flavorful yet low-carb option that’s ideal for keto dieters looking for a satisfying and hearty meal.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 2 heads garlic, roasted
• 1 medium onion, diced
• 2 cups canned crushed tomatoes (no sugar added)
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic heads, drizzle with olive oil, and wrap them in foil. Roast in the oven for 30-35 minutes until soft and caramelized. Once roasted, squeeze the garlic out of the skins and set it aside.
2. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs and season with salt and pepper. Sauté for about 7-8 minutes until browned and cooked through. Remove the chicken and set aside.
3. In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent.
4. Stir in the roasted garlic, mashing it slightly as you add it to the pot. Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Bring to a simmer.
5. Return the chicken to the pot and let the stew cook for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
6. Taste and adjust seasoning if needed. Garnish with fresh basil before serving.

This roasted garlic and tomato keto chicken stew is a comforting, flavorful dish with a perfect blend of savory and slightly sweet flavors.

The roasted garlic enhances the depth of the stew, while the crushed tomatoes provide a fresh, tangy base. It’s a satisfying and filling meal that’s easy to prepare and perfect for those following a keto lifestyle.

Keto Chicken Stew with Asparagus and Lemon

This keto chicken stew is light, fresh, and brimming with nutrients from the asparagus and a burst of lemony brightness.

The asparagus adds a satisfying crunch, while the chicken is cooked tender in a flavorful broth that is accented with lemon. It’s a great option for a low-carb, refreshing stew that’s perfect for spring and summer months.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken broth (low sodium)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts and season with salt and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and minced garlic to the same pot, sautéing for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Pour in the chicken broth, lemon juice, lemon zest, and dried thyme. Stir to combine, then bring to a simmer.
4. Add the asparagus pieces and return the chicken to the pot. Simmer for 10-15 minutes, until the asparagus is tender and the stew has thickened slightly.
5. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This keto chicken stew with asparagus and lemon is a light and refreshing dish that’s perfect for spring or any time you want a low-carb, nutrient-packed meal.

The bright lemony flavor pairs wonderfully with the earthy asparagus and tender chicken, making this stew a flavorful and healthy choice for anyone on a keto diet. It’s a simple yet satisfying option for a delicious, low-carb dinner.

Keto Chicken Stew with Spinach and Artichoke

This keto chicken stew is a creamy, savory delight with the combination of fresh spinach and tender artichoke hearts. The creaminess of the stew is balanced by the earthy flavors of spinach and the tangy artichokes, creating a dish that feels luxurious while remaining low-carb.

This hearty stew is not only delicious but packed with healthy fats, making it the perfect choice for a satisfying keto meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and garlic to the same pot, sautéing for 3-4 minutes until the onion is softened and the garlic is fragrant.
3. Pour in the chicken broth and bring the stew to a simmer. Stir in the dried oregano, salt, and pepper.
4. Add the spinach and chopped artichokes to the pot, then return the chicken to the stew. Simmer for 10-15 minutes, allowing the flavors to meld together.
5. Stir in the heavy cream, allowing the stew to thicken and become creamy. Taste and adjust seasoning if necessary.
6. Garnish with fresh parsley before serving.

This keto chicken stew with spinach and artichoke offers a rich, creamy texture with the perfect combination of earthy and tangy flavors.

The artichokes bring a unique taste to the dish, while the spinach provides a nutrient-packed green that balances out the richness of the cream. It’s a comforting and flavorful stew that’s perfect for anyone following a keto diet.

Keto Chicken Stew with Butternut Squash and Sage

This keto chicken stew combines the natural sweetness of roasted butternut squash with the rich, savory flavors of sage and chicken. The butternut squash softens into a creamy texture as it simmers in the broth, and the fresh sage adds an aromatic, earthy note to the dish.

It’s a great low-carb alternative to traditional squash soups, bringing warmth and comfort while maintaining your keto-friendly goals.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups butternut squash, peeled and cubed
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for added creaminess)
• Fresh sage for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs, season with salt and pepper, and sauté until browned, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion to the same pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed butternut squash, then pour in the chicken broth. Add the chopped sage and bring the stew to a simmer.
4. Return the chicken to the pot and let the stew cook for 15-20 minutes, until the butternut squash is tender and the stew has thickened slightly.
5. If you prefer a creamier stew, stir in the heavy cream and let it simmer for an additional 5 minutes.
6. Taste and adjust seasoning if needed. Garnish with fresh sage before serving.

This keto chicken stew with butternut squash and sage is perfect for cooler days, offering a sweet and savory profile that’s satisfying and comforting.

The butternut squash adds a subtle sweetness that contrasts nicely with the rich chicken and sage flavors, making this stew an indulgent yet low-carb option for those on a keto diet.

Keto Chicken Stew with Cabbage and Caraway

This hearty keto chicken stew features tender cabbage and aromatic caraway seeds, which lend a distinctive flavor to the dish. The cabbage softens beautifully as it cooks, while the caraway adds a subtle earthy flavor that ties the stew together.

It’s a great low-carb option that offers a filling and savory meal perfect for those looking for something satisfying and nutritious.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 small head of cabbage, shredded
• 1 teaspoon caraway seeds
• 4 cups chicken broth (low sodium)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and minced garlic to the same pot, sautéing for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Stir in the shredded cabbage and caraway seeds, cooking for another 2-3 minutes until the cabbage begins to soften.
4. Pour in the chicken broth, add the dried thyme, and bring to a simmer. Let the stew cook for 15-20 minutes, until the cabbage is tender and the flavors have blended.
5. Return the chicken to the pot and simmer for an additional 5 minutes to heat through.
6. Taste and adjust seasoning as necessary. Garnish with fresh parsley before serving.

This keto chicken stew with cabbage and caraway is a wonderfully filling and flavorful dish that brings together earthy, savory, and slightly sweet notes.

The cabbage provides a hearty texture, while the caraway seeds infuse the broth with a unique depth of flavor. It’s a simple yet satisfying stew that’s perfect for anyone on a keto diet looking for a comforting, low-carb meal.

Keto Chicken Stew with Mushrooms and Tarragon

This keto chicken stew with mushrooms and tarragon brings a deep, earthy flavor thanks to the mushrooms, while the tarragon adds a unique, slightly sweet and peppery herbaceous note.

The tender chicken simmers in a rich broth, creating a comforting and flavorful stew that’s perfect for those on a low-carb diet. This dish is hearty yet light, and the aromatic herbs elevate it to a luxurious meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or portobello)
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for creaminess)
• Fresh tarragon for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
3. Pour in the chicken broth, stir in the dried tarragon, and bring the stew to a simmer.
4. Return the chicken to the pot and let it simmer for 15-20 minutes, allowing the flavors to meld together.
5. For a creamier stew, stir in the heavy cream and let it simmer for an additional 5 minutes.
6. Taste and adjust seasoning if needed. Garnish with fresh tarragon before serving.

This keto chicken stew with mushrooms and tarragon offers a rich, earthy flavor profile that’s perfect for colder evenings.

The mushrooms provide depth, while the tarragon introduces a fresh, aromatic quality that makes this stew feel special. The creamy texture and tender chicken make this stew a comforting choice for a keto-friendly meal.

Keto Chicken Stew with Bacon and Brussels Sprouts

This keto chicken stew with bacon and Brussels sprouts is a savory and hearty dish with crispy bacon adding a smoky flavor to the stew, while the Brussels sprouts provide a satisfying texture.

The combination of chicken, bacon, and Brussels sprouts in a rich broth makes this stew a low-carb, nutrient-dense meal that’s perfect for any time of year.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 4 slices bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups Brussels sprouts, halved
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a bit of the bacon fat in the pot.
2. Add the cubed chicken thighs to the pot, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion softens and becomes translucent.
4. Stir in the halved Brussels sprouts and cook for another 5 minutes, allowing them to soften slightly and take on some color.
5. Pour in the chicken broth, add the rosemary and red pepper flakes (if using), and bring the stew to a simmer.
6. Return the chicken and bacon to the pot, then simmer for 15-20 minutes, until the Brussels sprouts are tender and the flavors have melded together.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This keto chicken stew with bacon and Brussels sprouts is a hearty, savory dish full of flavor. The crispy bacon provides a smoky richness, while the Brussels sprouts offer a satisfying bite.

The tender chicken and savory broth tie it all together, making this a filling and comforting meal perfect for those on a keto diet.

Keto Chicken Stew with Leeks and Cauliflower Rice

This keto chicken stew with leeks and cauliflower rice is a light yet filling meal that’s perfect for anyone looking for a low-carb alternative to traditional stews.

The leeks bring a mild onion flavor that complements the tender chicken, while the cauliflower rice absorbs the rich broth, making it feel like a hearty, grain-free meal. It’s a flavorful and satisfying stew that’s keto-friendly and great for meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 2 medium leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 2 cups cauliflower rice (fresh or frozen)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for added creaminess)
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the sliced leeks and minced garlic to the same pot, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth and dried thyme, bringing the stew to a simmer.
4. Add the cauliflower rice to the pot, stirring to combine. Let the stew simmer for 10-15 minutes, allowing the cauliflower rice to absorb the flavors.
5. Return the chicken to the pot and let it cook for an additional 5-10 minutes, until everything is heated through and the chicken is tender.
6. For a creamier stew, stir in the heavy cream and simmer for another 5 minutes.
7. Taste and adjust seasoning if necessary. Garnish with fresh thyme before serving.

This keto chicken stew with leeks and cauliflower rice is a flavorful and filling dish that’s light yet satisfying. The cauliflower rice acts as a great low-carb substitute for traditional grains, and the leeks offer a sweet and mild onion flavor that pairs perfectly with the chicken.

The stew is creamy and comforting, making it a wonderful choice for a healthy, keto-friendly meal.

Keto Chicken Stew with Broccoli and Cheese

This keto chicken stew is the perfect combination of savory chicken, tender broccoli, and a creamy cheese broth that’s both comforting and satisfying.

The addition of cheese elevates the dish with a rich, creamy texture, while the broccoli adds a nutritious crunch that balances the richness of the stew. This low-carb dish is hearty enough to be a complete meal on its own.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 4 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. Add the diced onion and minced garlic to the same pot, sautéing for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Pour in the chicken broth, stir in the dried thyme, and bring the stew to a simmer.
4. Add the broccoli florets to the pot and cook for 5-7 minutes until the broccoli is tender but still vibrant green.
5. Return the chicken to the pot, and stir in the heavy cream and shredded cheddar cheese. Let the stew simmer for 5-10 minutes, until the cheese has melted and the broth has thickened slightly.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This keto chicken stew with broccoli and cheese is a rich, comforting meal that’s perfect for any occasion.

The combination of creamy cheese and tender broccoli is a classic comfort food that will leave you feeling satisfied without the carbs. It’s a great option for anyone following a keto diet who still craves a hearty, cheesy dish.

Keto Chicken Stew with Zucchini and Basil

This keto chicken stew is a light and fresh dish that incorporates zucchini, which absorbs the savory broth while adding a mild flavor.

The basil enhances the stew with its aromatic, slightly sweet flavor, making this dish a perfect summer meal. The chicken is tender, and the broth is rich yet light, making this stew ideal for those seeking a satisfying low-carb meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced into rounds
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. Add the diced onion and minced garlic to the same pot, sautéing for 3-4 minutes until the onion becomes soft and translucent.
3. Pour in the chicken broth and stir in the dried basil. Bring the stew to a simmer.
4. Add the zucchini rounds and return the chicken to the pot. Let the stew simmer for 10-15 minutes until the zucchini is tender and the flavors have blended together.
5. Taste and adjust seasoning if necessary. Garnish with fresh basil before serving.

This keto chicken stew with zucchini and basil is a light yet flavorful meal, ideal for those looking for a fresh, healthy dish.

The zucchini absorbs the savory broth and complements the tender chicken perfectly, while the basil adds an aromatic sweetness to the stew. It’s a low-carb and refreshing option that still feels like a comforting dish.

Keto Chicken Stew with Pumpkin and Nutmeg

This keto chicken stew features the creamy sweetness of pumpkin, paired with the warm, aromatic flavor of nutmeg.

The pumpkin softens into a smooth, velvety texture, and the nutmeg brings a subtle spice that enhances the stew’s richness. It’s a comforting and satisfying low-carb meal that feels festive, perfect for autumn or any time you crave a cozy dish.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups pumpkin puree (fresh or canned)
• 4 cups chicken broth (low sodium)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for extra creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. Add the diced onion to the same pot and sauté for 3-4 minutes until softened.
3. Stir in the pumpkin puree, chicken broth, thyme, and nutmeg. Bring the stew to a simmer and cook for 10 minutes to combine the flavors.
4. Return the chicken to the pot and let it simmer for another 10-15 minutes until everything is tender and the stew has thickened slightly.
5. If you prefer a creamier stew, stir in the heavy cream and simmer for an additional 5 minutes.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This keto chicken stew with pumpkin and nutmeg is a warm, comforting dish with a perfect balance of sweet and savory flavors.

The creamy pumpkin blends beautifully with the chicken, and the nutmeg provides a warm, aromatic spice. This stew is not only delicious but also low-carb and perfect for cozy nights.

Keto Chicken Stew with Green Beans and Mustard

This keto chicken stew combines tender chicken, fresh green beans, and the bold tang of mustard, creating a dish full of layers of flavor.

The green beans provide a crisp texture while soaking up the savory broth, and the mustard brings a zesty twist to the stew. It’s a hearty and tangy meal that’s low-carb and perfect for anyone craving something flavorful and unique.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 4 cups chicken broth (low sodium)
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Stir in the fresh green beans and cook for another 5 minutes, allowing them to soften slightly.
4. Pour in the chicken broth, add the Dijon mustard, dried thyme, smoked paprika, and stir well to combine. Bring the stew to a simmer.
5. Return the chicken to the pot and let it simmer for 15-20 minutes, until the green beans are tender and the flavors have melded together.
6. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

This keto chicken stew with green beans and mustard is a deliciously tangy dish with a bold flavor profile.

The mustard adds a unique twist, and the green beans provide crunch and freshness. It’s a flavorful low-carb stew that offers something a little different from the usual stews, making it a perfect meal for anyone on a keto diet.

Keto Chicken Stew with Avocado and Lime

This fresh and light keto chicken stew is packed with bright flavors, thanks to the creamy avocado and zesty lime.

The tender chicken is simmered in a flavorful broth, and the creamy avocado adds a rich texture that makes each bite feel indulgent. A squeeze of lime brings a refreshing acidity to balance out the richness, making this stew a perfect warm-weather meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 avocado, diced
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and minced garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth and stir in the ground cumin. Bring the stew to a simmer.
4. Return the chicken to the pot and simmer for 10-15 minutes until the chicken is cooked through and tender.
5. Stir in the lime juice and diced avocado, then let the stew simmer for an additional 5 minutes, allowing the flavors to meld.
6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

This keto chicken stew with avocado and lime offers a fresh and creamy dish that’s perfect for warm days. The rich avocado provides a satisfying texture, while the lime adds a burst of brightness to the stew.

It’s a light, low-carb option that’s full of flavor and ideal for anyone seeking a keto-friendly meal that feels a little more tropical.

Keto Chicken Stew with Fennel and Lemon

This keto chicken stew features fennel, which gives a mild, sweet anise flavor that pairs perfectly with the zesty brightness of lemon.

The fennel softens as it cooks, adding a delicate sweetness to the stew, while the lemon provides an acidic balance to the richness of the chicken. It’s a sophisticated, aromatic stew that’s low-carb and full of unique flavors.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 bulbs fennel, trimmed and sliced thinly
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken thighs, season with salt and pepper, and sauté until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion and minced garlic to the same pot, sautéing for 3-4 minutes until the onion is softened and fragrant.
3. Stir in the sliced fennel and cook for another 5 minutes, allowing it to soften and release its flavor.
4. Pour in the chicken broth and add the dried thyme, then bring the stew to a simmer.
5. Return the chicken to the pot and simmer for 15-20 minutes, until the fennel is tender and the chicken is fully cooked.
6. Stir in the lemon juice and adjust seasoning if needed. Garnish with fresh parsley before serving.

This keto chicken stew with fennel and lemon is a beautifully aromatic dish that’s perfect for those who appreciate unique, subtle flavors.

The fennel adds a delicate sweetness, and the lemon provides a refreshing contrast, making it a sophisticated yet simple low-carb meal. It’s perfect for anyone on a keto diet looking to add a little variety to their stew repertoire.