I am so excited to share with you this gluten-free slow cooker chicken thigh stew recipe. I love using my slow cooker, but sometimes chicken doesn’t do so well in the crock pot.
However, I learned that I was slow cooking chicken all wrong! I was using chicken breasts, and, well, breast meat dries out quickly. While I still love slow cooking chicken breasts when I make my gluten-free BBQ chicken slow cooker recipe, I learned that chicken breasts do not hold up well in a slow cooker stew recipes.
In this recipe, I decided to slow cook 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 for gluten-free slow cooker chicken, 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!
My Gluten-Free Slow Cooker Chicken Thighs and Vegetables Recipe
- 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 1/2 cups gluten-free chicken broth
- 1 Tbsp. dried Italian seasoning
- 1 Tbsp. plus additional Kosher salt for taste
- Fresh ground pepper to taste
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.