Checking the ingredient list, nothing here reads as dairy-based ā no butter, cream, milk, or cheese in sight, so this one comes together clean without any extra thinking required. The slow cooker does all the heavy lifting, coaxing deep flavor from bone-in chicken thighs, tender carrots, celery, and onion simmered low and slow with garlic, thyme, rosemary, and a bay leaf. Once the chicken turns fall-apart tender, it gets shredded and returned to the pot along with gluten free egg noodles, which soak up that savory, well-seasoned broth beautifully. A scatter of fresh parsley right before serving brightens the whole bowl. It's cozy, restorative, and easy to make ahead ā a genuinely solid choice for a dairy free rotation, especially on chilly nights when you want something warm and uncomplicated.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā6 servings
Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the carrots, celery, onion, and garlic on top of and around the chicken.
Pour the chicken broth over the vegetables and chicken. Add the dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper. Stir gently to distribute the seasonings.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)