Description

This Gluten-Free Chicken and Vegetable Stew is the perfect comforting meal for a busy lunch. Packed with lean protein from chicken, along with hearty vegetables like carrots, potatoes, and celery, it’s a nutritious and filling option that can be made effortlessly in your crock pot. The slow cooking method brings out the natural flavors, making each bite more satisfying. Plus, it’s naturally gluten-free, so it’s suitable for those with dietary restrictions.

Ingredients

Scale

4 boneless, skinless chicken breasts
3 large carrots, diced
2 large potatoes, diced
2 celery stalks, diced
1 onion, chopped
3 cloves garlic, minced
4 cups gluten-free chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Instructions

Place the chicken breasts, carrots, potatoes, celery, onion, and garlic into the slow cooker.
Add the gluten-free chicken broth, thyme, rosemary, salt, and pepper.
Stir the ingredients to combine and make sure everything is submerged in the broth.
Cover the slow cooker and set it to cook on low for 6-8 hours, or until the chicken is tender and the vegetables are soft.
Once the stew is ready, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir.
Taste and adjust seasoning if necessary before serving.

Notes

Pro Tip: If you want to thicken the stew further, you can mash some of the potatoes before serving.
Variation: Feel free to swap out any vegetables based on what you have on hand, such as parsnips or sweet potatoes.
Meal Prep: This stew is great for meal prep. Store in an airtight container in the fridge for up to 4 days or freeze for later.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Lunch, Dinner
Cuisine: American

Nutrition

Calories: 350 per serving
Fat: 5g
Carbohydrates: 40g
Protein: 30g