CHICKEN STEW FOR THE CROCKPOT (GLUTEN FREE)

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Chicken Stew for the Crockpot (Gluten Free) image

Make and share this Chicken Stew for the Crockpot (Gluten Free) recipe from Food.com.

Provided by Lelandra

Categories     Stew

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
4 cups mixed vegetables, cut in bite size pieces (corn, carrots, green beans and peas)
frozen mixed vegetables
1 small onion
1 cup sliced fresh mushrooms
1 large potato
1 1/4 cups chicken stock
2 tablespoons quick-cooking tapioca
1 tablespoon fresh lemon juice
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon crushed sage
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 pinch turmeric
fresh minced parsley (optional)

Steps:

  • Rinse chicken and pat dry. Cut into bite-size pieces.
  • Chop the onion and vegetables into bite size pieces (1/2" - 1" chunks). Peel the potato and cut into 1/4" cubes. Combine the chicken, vegetables, onion, mushrooms and potato in the slow cooker.
  • Mix the broth in a small bowl with a fork: the water, tapioca, lemon juice, chicken bouillon, white pepper, mustard, sage, salt, garlic powder and turmeric.
  • Pour this over the chicken and vegetables and mix well. Cover and cook on low for 6-7 hours.
  • When served, sprinkle each bowlful with parsley.

Nutrition Facts : Calories 354.3, Fat 4.5, SaturatedFat 1, Cholesterol 74.9, Sodium 677.3, Carbohydrate 45.2, Fiber 7.5, Sugar 12.9, Protein 32.9

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