Low-FODMAP Slow-Cooker Chicken Stew with White Wine; Gluten-free, Dairy-free
This low-FODMAP chicken stew is slow-cooked, gluten-free, dairy-free, and packed with flavor. Easy, hearty, and perfect for a family meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours on low, 7 hours on high
- Total Time: 4 H 20 minutes
- Yield: 4-6 servings 1x
- Category: Entree
- Method: Slow-Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon olive oil or other oil for frying
- 1 & 1/2 pounds (24 ounces) boneless skinless chicken thighs, cut into 1/2 – 1-inch pieces
- 2 cups low-FODMAP chicken broth, plus additional 1/4-1/2 cup for consistency
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary, plus for garnish
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus for seasoning chicken and to taste
- 1/2 teaspoon pepper, plus for seasoning chicken and to taste
- 3 large carrots (170g), peeled and cut into coins
- 1 & 1/4 pounds Yukon gold potatoes, diced into 1/2-inch cubes
- 1/4 cup all-purpose low-FODMAP, gluten free flour
- 1/2 cup heavy cream, lactose-free half-and-half, or canned coconut milk for dairy-free
- 2 teaspoons each garlic-infused oil and onion-infused oil
- 3/4 cup (110g) canned corn
- 2/3 cup (90g) canned and drained peas
- Fresh rosemary and thyme for garnish
Instructions
- Place your tablespoon of oil for frying in a large skillet and heat over medium high
- Add your chicken pieces to sear lightly on all sides (about 5 minutes). They do not need to be cooked through at this point
- If desired, you can season with salt and pepper while cooking
- After searing, place your chicken in your slow cooker, then add your 2 cups low-FODMAP chicken broth, white wine, Worcestershire sauce, Balsamic vinegar, fresh thyme and rosemary, oregano, and 1/2 teaspoon of the salt and pepper
- Stir together with the chicken until combined, then add in sliced carrots, and potatoes
- Cover and cook on low for 7-8 hours or high for 4-5 hours
- When almost ready, remove 1/2 cup of the broth from the cooker and place in a small bowl or mug (If necessary, use additional broth). Add the LF, GF flour and stir to remove all lumps in the mixture
- Place the flour mixture in the slow-cooker and stir well to combine
- Mix in your infused oils and heavy cream (or coconut milk), then your corn and peas
- Since canned vegetables are more mushy, I like to add them last
- Stir, then increase heat to high, and cook another 15-20 minutes more until it thickens
- Taste, and season with more salt and pepper, or herbs, if necessary
- Serve immediately, garnished with fresh herbs, alongside low-FODMAP crusty bread or sourdough
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
- I used a 5-6 quart slow-cooker
- 45g is one low-FODMAP serving of canned and drained peas, do not substitute fresh or fresh frozen
- Canned corn should be rinsed and drained. 75g of canned corn is one low-FODMAP serving due to fructans
- Infused oils have the flavor, but not FODMAPs! See my low-FODMAP Top 11 tips for the reason!
