Gluten Free Creamy Chicken Stew Recipe
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}
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Servings: 6 servings
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
- Heat a large skillet over medium-high heat and add the 1 1/2 tbsp olive oil.
- Once the oil is hot, add the 1 cup yellow onion, 1 1/2 cup carrots, and 2 stalks celery, stirring often.
- Cook until onions are soft.
- Add 1 tsp minced garlic, 1 tbsp fresh parsley, and 1 tsp dried thyme.
- Stirring constantly, cook until fragrant. This will take about 1 minute. Remove from heat.
- Pour the contents of skillet into your slow cooker.
- 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.
- Cover and cook on high for 4-5 hours or on low for 6.5 hours or until chicken is cooked through.
- Once stew is done cooking, keep slow cooker on.
- Stir in the 1 cup full fat milk and 2 cups frozen peas.
- 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.
- Enjoy warm, topped with extra parsley if desired.
For Stove Top Instructions
- Heat a large sauce pan over medium-high heat and add the oil.
- Once the oil is hot, add the onion, carrots, and celery, stirring often. Cook until onions are soft.
- Add garlic, parsley, and thyme.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Add potatoes, chicken, salt and broth to the sauce pan and stir to combine.
- Bring to a boil and the reduce heat.
- Let simmer covered for 10 minutes or until chicken is cooked through and potatoes are fork tender.
- Once done cooking, stir in milk and peas.
- Let simmer for 5 additional minutes or until peas are cooked.
- Enjoy warm, topped with extra parsley if desired.
Recipe Video
Nutrition
Calories: 283.45kcal