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Gluten Free Chicken Stew Recipe Idea

Gluten Free Creamy Chicken Stew Recipe

5 from 8 votes
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Prep 15 minutes
Cook 6 hours 30 minutes
Total 6 hours 45 minutes
This Gluten-Free Creamy Chicken Stew is the definition of "comfort in a bowl." Designed for busy families and Celiac Disease safe kitchens, it combines juicy boneless chicken thighs with a medley of aromatic vegetables and tender potatoes.
Whether you choose the "set-it-and-forget-it" convenience of a Crock-Pot or the quick 30-minute stovetop method, the result is a velvety, rich stew that rivals any traditional flour-thickened version. It’s naturally thickened and can easily be adapted for dairy-free diets, making it a versatile staple for your winter meal rotation.
{Crock Pot Slow Cooker + Stove Top Instructions Included}
Servings 6 servings
Course Dinner

Ingredients

  • 1 ½ tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 ½ cup carrots diced
  • 2 stalks celery diced
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley minced
  • 1 tsp minced garlic
  • 1 tsp salt or to taste
  • ½ pound potatoes diced
  • 1 ½ pound chicken thighs boneless and skinless, cut into bite size pieces
  • 2 cups chicken broth or chicken stock
  • 1 cup full fat milk or coconut milk if dairy-free is needed
  • 2 cups frozen peas

Equipment

Instructions

Crock Pot Slow Cooker Instructions
  1. Heat a large skillet over medium-high heat and add the 1 1/2 tbsp olive oil.
  2. Once the oil is hot, add the 1 cup yellow onion, 1 1/2 cup carrots, and 2 stalks celery, stirring often.
  3. Cook until onions are soft.
  4. Add 1 tsp minced garlic, 1 tbsp fresh parsley, and 1 tsp dried thyme.
  5. Stirring constantly, cook until fragrant. This will take about 1 minute. Remove from heat.
  6. Pour the contents of skillet into your slow cooker.
  7. Add 1/2 pound potatoes, 1 1/2 pound chicken thighs, 1 tsp salt and 2 cups chicken broth or chicken stock to the slow cooker and stir to combine.
  8. Cover and cook on high for 4-5 hours or on low for 6.5 hours or until chicken is cooked through.
  9. Once stew is done cooking, keep slow cooker on.
  10. Stir in the 1 cup full fat milk and 2 cups frozen peas.
  11. Stir to combine and let peas cook in hot stew for about 10-15 minutes or until peas are defrosted and soup is hot again.
  12. Enjoy warm, topped with extra parsley if desired.
For Stove Top Instructions
  1. Heat a large sauce pan over medium-high heat and add the oil.
  2. Once the oil is hot, add the onion, carrots, and celery, stirring often. Cook until onions are soft.
  3. Add garlic, parsley, and thyme.
  4. Cook, stirring constantly, until fragrant, about 1 minute.
  5. Add potatoes, chicken, salt and broth to the sauce pan and stir to combine.
  6. Bring to a boil and the reduce heat.
  7. Let simmer covered for 10 minutes or until chicken is cooked through and potatoes are fork tender.
  8. Once done cooking, stir in milk and peas.
  9. Let simmer for 5 additional minutes or until peas are cooked.
  10. Enjoy warm, topped with extra parsley if desired.

Nutrition Details

Calories -283.45kcal

Recipe Video

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