Category: Gluten Free

Crockpot Bourbon Chicken

  • Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.
  • In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.
  • Cover with the lid and cook on low for 4 hours or high for 3 hours.
  • Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
  • Enjoy the chicken over rice and garnish with green onions.

Crockpot Honey Garlic Chicken

(I haven’t made this one yet)

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.

Crockpot Coq a Vin

6 to 8 chicken thighs

6 slices cooked and crumbled bacon

8 ounces sliced baby portobella mushrooms1 cup baby carrots

1 chopped yellow onion

3 cloves chopped or minced garlic

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 cup chicken broth

1 1/2 cup cheap red wine 

2 large fresh thyme sprigs

Dump the chicken into your crockpot and start layering in the rest of the ingredients.

Cover and cook on low for 6-8 hours.

https://www.ayearofslowcooking.com/2008/07/crockpot-coq-au-vin-recipe.html

Crockpot buffalo chicken dip

–1 1/2 cups shredded or diced cooked chicken (can also used canned chicken)

–2 cups blue cheese salad dressing (or ranch)

–1/4-1/2 cup tabasco sauce (I use Franks buffalo sauce instead)

–1 1/2 cups shredded cheddar cheese (I like to also add blue cheese crumbles and then top with cheddar)

The Directions:

–dump everything into a small crockpot (or put an oven-safe dish into a large crockpot filled with ingredients)

–stir to combine

–cook on high 1-2 hours, or until cheese is completely melted and flavors are melded. Take care not to over-cook, or the salad dressing might separate.
–taste. if you want it spicier, add more tobasco. if you want it to taste more mild, add more dressing.

https://www.ayearofslowcooking.com/2008/02/crockpot-buffalo-wing-dip.html

CrockPot Brown Sugar Chicken Recipe

(I haven’t tried this one yet)

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it’s okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me…)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 tablespoons soy sauce (La Choy and Tamari wheat free are GF)
1 teaspoon ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

https://www.ayearofslowcooking.com/2008/08/crockpot-brown-sugar-chicken-recipe.html

Basil Chicken with Feta Slow Cooker Recipe

(I haven’t tried this one yet)

2 pounds chicken thighs (mine were boneless, skinless)

1 (14.5-ounce) can fire roasted tomatoes

1 (14.5-ounce) can garbanzo beans, drained and rinsed

1/2 cup pitted green olives
1/4 cup tightly packed basil leaves

8 ounces crumbled feta cheese

The Directions.

Use a 4-quart slow cooker (I used this one). Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours.

https://d7cab652d737a5b96b09690443a726b6.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Slow Cooker 20 to 40 Clove Garlic Chicken

(I haven’t made this one yet)

3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. 

Mediterranean Chicken

2-3 pounds chicken. I like boneless thighs; any kind will work.

1 (10-ounce) bag of frozen artichoke hearts (or a can or jar)

1 cup green olives, no juice (or kalamata, or a mixture)

1 (26-ounce) can of tomatoes (and juice)

The Directions:

put everything in your crockpot.

turn on.

cook on low for 8 hours, high for 4-6.

Serve over pasta, rice, or quinoa. 

We ate it with quinoa, and it was a great pairing.