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What I love most about this gluten free slow cooker chicken recipe is that you can use the leftover sauce to make an entire other meal. This is a great way to save time in the kitchen that can be used elsewhere. Plus, the chicken nearly falls apart and tastes great!
Link You May Need:
The chicken stew alone contains 367 calories per serving.
Each 2/3 cup of mashed potatoes contains 170 calories using 2% fat milk and Country Crock Original spread.
Left Over Sauce?
You’ll have plenty of leftover sauce once all of the chicken and carrots are gone. However, you can freeze. I’ll be sharing what you can do with that sauce very soon. It helps make an entirely different dish.
This recipe is available to everyone.
Gluten Free Slow Cooker Chicken
For the Gluten Free Slow Cooker Chicken:
- 2 teaspoons neutral-flavored oil extra-light olive
- 2 pounds boneless skinless chicken breasts, cut into 6 – 8 pieces
- 1-1/2 cups celery sliced and roughly chopped
- 2 cups chopped yellow onion
- 1-1/2 cups sliced carrots baby
- 1 tablespoon minced or grated garlic
- 3 cups water*
- 4 teaspoons Better Than Bouillon “Organic” Reduced-Sodium Chicken Base
- 1 teaspoon homemade caramel color see above recipe link, or less for more savory sauce
- 1/4 teaspoon tamarind concentrate or Worcestershire sauce
- Ground black pepper to taste
- Salt to taste
- 1/4 cup + 2 tablespoons brown rice flour
For the Buttermilk Mashed Potatoes:
- 2-2/3 pounds russet potatoes peeled and cubed into 3/4 to 1-inch pieces
- 1/4 cup dairy-free spread (or butter)
- 1/4 cup 2% fat buttermilk (or dairy-free substitute – see above link)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
To Make the Gluten Free Slow Cooker Chicken:
Preheat a large skillet over medium-high heat. Brown the chicken on all sides; transfer to the slow cooker.
Add the celery, onion, and carrots to the skillet and sauté until tender, about 10 minutes.
Add the garlic and sauté until fragrant, about 1 minute. Transfer the vegetable mixture to the slow cooker.
Stir in the water, chicken base, caramel color, and tamarind concentrate. Season with salt and pepper to taste. Cook on high for 3-1/2 hours or about 7 hours on low, or until the chicken is super tender and breaks apart with a fork.
Remove the chicken and vegetables from the slow cooker and pour the broth into a large saucepan. Bring to a boil and sprinkle in the brown rice flour, stirring as you add. Simmer for 5 minutes as it thickens.
To Make the Buttermilk Mashed Potatoes:
Add the potatoes to a large pot of water; bring to a boil. Lower heat to medium and simmer 15 – 20 minutes or until the potato cubes almost breaks apart when you pierce them with a knife. You don’t want them to be like mush. So, watch them carefully and test beginning at 15 minutes.
Strain the potatoes and transfer to a heat-proof bowl. Add the butter, buttermilk, salt, and pepper. Beat on medium-high speed until fluffy.
*If using a different brand of chicken broth where you cannot control its strength by like when using bouillon cubes or base/paste, cook 4 cups of chicken broth and boil until only 3 cups remain. This is called “reducing”.