Gluten Free Crockpot Chicken Stew

Total time6 hr 20 min

Prep time20 min

Cook time6 hr

Golden-seared chicken thighs go into the slow cooker with tender carrots, celery, and Yukon Gold potatoes, all simmered low and slow in a rich, tomato-deepened broth until everything is fork-tender. The chicken gets pulled and shredded right into the pot, then a handful of frozen peas gets stirred in at the end for a pop of color and sweetness in every spoonful. Dried thyme, rosemary, and bay leaves keep the broth savory and fragrant, while a quick stovetop sear on the chicken and aromatics builds real depth before the slow cooker takes over. It's the kind of low-effort, high-comfort stew you can set and forget, and it's a great option for a gluten free dinner rotation. Finish it with a scatter of fresh parsley for brightness, and ladle it into deep bowls while it's steaming hot.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb yukon gold potatoes, cut into 1-inch chunks
2 tbsp tomato paste
3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup frozen peas

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer to the slow cooker insert.

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