The Ultimate Gluten-Free Comfort Meal
There is something undeniably magical about a pot of chicken stew simmering on the stove or in a slow cooker. As the temperatures drop, our bodies crave nourishment that is both warming and hearty. For those of us living a gluten free lifestyle, finding a truly “creamy” stew that doesn’t rely on a wheat-based roux can be a challenge, but this gluten free dinner recipe changes everything.
Gluten Free Creamy Chicken Stew Recipe
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
- 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.
- 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.
Nutrition Details
Recipe Video
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Let us know how it was!If you’re trying this gluten free chicken stew recipe for the first time, be prepared to find an amazing dinner idea that your family will want to keep in the rotation!
Why This Gluten Free Chicken Stew Recipe Works
Most traditional stews use a “slurry” of flour and butter to achieve thickness. In this gluten free version, we rely on the natural starches from the potatoes and the addition of full-fat milk (or coconut milk) to create a luxurious texture without the need for gluten. By using chicken thighs instead of breasts, we ensure the meat remains succulent and “fall-apart tender,” even after hours in the slow cooker.
Ingredient Spotlight
- The Protein: We highly recommend boneless, skinless chicken thighs. They contain more moisture than breasts, meaning they won’t dry out during the long cooking process.
- The Aromatics: A base of yellow onion, carrots, celery, and minced garlic provides the “holy trinity” of flavor that defines a classic stew.
- The Herbs: Dried thyme and fresh parsley are subtle yet essential. They cut through the creaminess of the broth with an earthy, fresh finish.
- The Cream Factor: Using full-fat milk is key. For those who are dairy-free, full-fat canned coconut milk is an incredible substitute that adds richness without a heavy coconut flavor.
Pro Tips for the Perfect Stew
- Sauté First: Even if you are using a slow cooker, do not skip the step of sautéing your onions, carrots, and celery in the skillet first. This process, known as sweating the vegetables, releases their natural sugars and builds a foundation of flavour that raw vegetables simply can’t match.
- The Potato Secret: If you prefer a much thicker stew, take a fork and mash a few of the cooked potato chunks directly into the broth at the end. The released starch will act as a natural thickener.
- The “Dumpling” Upgrade: If you have extra time, follow the stovetop instructions to add gluten free dumplings using a gluten free baking mix. It transforms the stew into a “Chicken and Dumplings” hybrid that is sheer perfection.
Adding Gluten Free Dumplings – Stove Top Method
Combine 1+ 1/2 cups Gluten Free Bisquick with 1/2 cup milk.
Mix in dry seasonings: 2 tsp parsley, 1/2 tsp thyme, 1/2 tsp sage, 1/2 tsp garlic powder.
Bring the soup to a light bubble.
Drop bite-sized balls of the mixture and cook, uncovered, for about 10-15 minutes. Gently rotate the dumplings periodically to allow them to cook on each side. Serve and enjoy!
Serving Suggestions
While this stew is a complete meal on its own, it pairs beautifully with a side of crusty gluten free bread or honey cornbread. For a lighter option, serve it alongside a crisp green salad with a lemon vinaigrette to balance the richness of the creamy broth.
Frequently Asked Questions & Answers
Absolutely! Simply swap the full-fat milk for full-fat canned coconut milk or a creamy cashew milk. Avoid thin milks like almond or rice milk, as they won’t provide the same richness.
If you want a thicker consistency, create a small slurry by mixing 1 tablespoon of cornstarch (or arrowroot powder) with 2 tablespoons of cold water. Stir it into the hot stew and let it simmer for 5 minutes.
Yes, you can. However, chicken breasts cook faster and can become tough if overcooked. If using breasts in the slow cooker, we recommend checking them at the 4-hour mark (on high) to ensure they stay moist.
Yes! This stew actually tastes better the next day as the flavors have more time to meld. It stores perfectly in the fridge for up to 4 days.
Everyone will have their own preference when it comes to what is the best gluten free cornbread mix. There are not many options on the market, but there are options including the Krusteaz Gluten Free Honey Cornbread Mix and Bob’s Red Mill Gluten Free Cornbread Mix.
To prevent curdling, always add your milk (or cream) at the very end of the cooking process. Do not let the stew reach a rolling boil once the dairy has been added; just a gentle simmer is enough to heat it through.
Leftovers of this gluten free chicken stew will keep well in an airtight container, in the fridge, for up to 3-4 days. Reheat leftovers in the microwave or on the stove top. It is recommended to add additional water or chicken broth, as needed, if it’s too thick. The potatoes will soak up the broth as it sits in the fridge, so leftovers may seem thicker.
Yes. You can freeze it for up to 3 months in airtight containers. Note that potatoes can sometimes change texture after freezing (becoming slightly grainy), so some people prefer to add fresh potatoes when reheating.
This recipe was great, particularly considering how easy it is. Also love that the recipe makeup isn’t over the top. Rich and flavourful!
This was a delicious chicken stew!
Delicious. I loved this recipe so simple. Definitely making this again
Amazing! Made per recipe! Thanks so much for sharing!
This was so easy and delish!! Kitchen was flooded with the aroma and made me very inpatient LOL turned out amazing, served over biscuits.
Thunderstorms tonight and I wanted something easy and comforting. This did not disappoint! Served with biscuits. Very good recipe.
I had chicken left over and this was the perfect recipe to use it up. Delicious comfort food!
I’ve made several different variations of chicken stew before. This one is definitely the best. I made a double batch for leftovers. Definitely had to add a lot of salt at the end, plus about a teaspoon of cayenne to give it some roundness. Definitely saving this recipe. Thanks!