I am so excited to share with you this slow cooker, gluten-free chicken thigh stew recipe. I love using my slow cooker, but sometimes chicken doesn’t do so well in the slow cooker. I learned that I was slow cooking chicken all wrong! I was using chicken breasts, and that breast meat dries out quickly. While I still love slow cooking chicken breasts in my gluten-free BBQ chicken slow cooker recipe, I learned that chicken breasts do not hold up well in a slow cooker stew.

With this recipe, I decided to try chicken thighs. The dark meat can withstand the slow cooker’s prolonged cooking and the thigh offers up a juicy, tender piece of poultry.

When making this recipe, you’ll notice I direct you to add all sorts of naturally gluten-free seasonings and vegetables. You can’t go wrong when you’re cooking with naturally gluten-free ingredients – they are almost always good for you and of course, super easy to find at any grocery store in America!

When you make this, keep in mind that you want to add only enough chicken broth to cover about 1/4 of the ingredients. The potatoes, carrots and onions will add moisture so you don’t add too much liquid in the beginning.

I’m making this recipe for my Rosh Hashanah luncheon because it has carrots in it, another traditional Rosh Hashanah ingredient (carrots are a sweet vegetable and you’re supposed to eat sweet things, like this gluten-free honey cake, to ring in a sweet New Year). I’m going to prepare all the ingredients in the morning and allow it to slow cook while I’m at services. Easy, right?!?  I can’t wait to come home to a delicious smelling house and tasty New Year celebratory meal!

Enjoy this light-yet-hearty gluten-free stew!

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Gluten-Free Slow Cooker Chicken Thigh Stew

September 28, 2016

This is a light and easy slow cooker meal that the entire family will love. The sauce is flavorful yet not too rich. It's perfect for a cool fall day.

• Prep: 20 mins
• Cook: 4 hrs

• 20 mins

  4 hrs

  4 hrs 20 mins

• Yields: 6 servings

Ingredients

2 lbs boneless, skinless organic chicken thighs

1 Tbsp oil (I use avocado oil)

1 large onion, chopped

4 garlic cloves, chopped

1-3 lbs fingerling potatoes

5-6 carrots, peeled and cut into large chunks

1.5 cups gluten-free chicken broth

1 Tbsp dried Italian seasoning

1 Tbsp + additional Kosher salt for taste

Fresh ground pepper to taste

Directions

Heat oil in large pan over medium high heat.

Pat chicken thighs dry with a paper towel, then add to hot oil. Lightly brown chicken for about 2 minutes on each side.

Add chicken to slow cooker.

In the same hot pan, add onions and cook until they start to slightly brown, about 5 minutes. Add garlic and cook for 1 additional minute.

Remove from heat and add onions and garlic to slow cooker.

Add fingerling potatoes, carrots, chicken broth, Italian seasoning and salt and pepper to slow cooker.

Cover and cook for 4 hours on low.

Add additional salt and pepper to taste, if needed.

Enjoy!

Want a thicker sauce? If yes, when chicken is finished slow cooking, remove about 2 cups of the juice to a small pot. Bring to a gentle boil. Add cornstarch slurry (1 Tbsp cornstarch, 2 Tbsp water mixed together) to juice and cook for another minute until sauce is thickened. Add thickened sauce to crockpot and stir well.

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