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Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken Breasts in the Crockpot for Two - Served with Gravy over Rice





The other day, I was facing an extremely hectic schedule. So, I really needed an easy gluten-free meal that wouldn’t take much work or attention.

Also, because my day was going to be so busy, the meal needed to be simple and easy to clean up.

Of course, my gluten-free meal also had to satisfy the taste buds of the rest of the family.

I had a great idea that I am definitely going to do again!

Here’s what I did….

… I made crock pot chicken breasts and they turned out great. My husband loved them. In fact, he asked for seconds. But, since I have him on a diet, I was cruel…I was stern…and I didn’t let him have another. He whined and complained but he’ll get over it.

Here’s how I made the slow cooker chicken breasts.

First, I peeled an onion and some carrots, washed some celery, and quartered them. I also used dried garlic and herbs, so I didn’t have anything to chop or mince. I put them all in the crockpot so they could serve as a bed to keep the chicken up, out of the liquid.

Then I put the skinned, deboned, frozen chicken breasts right out of the freezer on top of the layered vegetables. And, as the last step, I added the liquid. I left it to cook all day as I got my other work done.

Finally, it was ready to serve. I spent a few minutes making the gravy and quickly added a few leftovers to round out the meal for rest of the family.

This gluten-free recipe actually includes no rice, pasta or potatoes in it, and thickening the gravy is optional.

So, along with the easy gravy, you might want to include some things like a bun, or a bed of fresh spinach, or some hot rice or potatoes. The spinach is my favorite since the color is rich and the flavors mingle well, but my husband really likes the rice or potatoes, especially with butter, salt and pepper.

The liquid in the recipe made a delicious, fulfilling broth by mingling the flavors of the ingredients as they cooked together while I was off doing my thing. Thickening the cooked broth made a wonderful gravy that complemented the whole dish nicely!

This recipe is set up for two.  If you need more, simply multiply as appropriate. The pictures are for serving 2 people, and I used a small crockpot that held a little less than 2 quarts. Be sure to follow the guidelines in your slow cooker’s instruction manual.


Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Prep Time: 15 minutes

Cook Time: 6 to 8 hours on low

Makes 2 servings (can easily double or triple the ingredients for more)

Serving Size: 1 chicken breast with vegetables


For the Crock Pot:
  • 1 Small Onion, quartered
  • 1 Stalk Celery, cut in 1″ pieces
  • 2 Large Carrots, cut in 1″ pieces
  • 1/4 Cup Cooking Wine, or water
  • 1 Clove Garlic, minced fine (or equivalent garlic powder)
  • 1 Tablespoon Fresh Parsley, chopped, or half as much Dried Parsley
  • 1/8 Teaspoon Rosemary, crushed (a pinch would probably be enough)
  • 1/8 Teaspoon Thyme, crushed (a pinch here, too)
  • 1 Teaspoon Salt, or as needed
  • 2 Medium Chicken Breasts, No Skin, No Bone, Gluten-Free (Frozen)

For Thickened Gravy (omit for a Low Carb Meal):

  • 1/8 Cup Sweet Rice Flour (2 Tablespoons)
  • 1/2 Cup Cold Water


For the Crock Pot:

Put vegetables in bottom of a crockpot or slow cooker.

Add the cooking wine, or water, and the seasonings.

Place the frozen chicken breasts on top of the vegetables. The veggies will serve as a rack of sorts, to keep the chicken up out of the liquid. This will allow more of a roasted flavor than a stewed flavor for the chicken.

Cover, cook on high for 4-6 hours or low for 8 hours (depending on your crockpot, so check your crockpot directions). If you can, check the level of liquid in the crockpot once or twice. It should have an inch or two of liquid.

A few minutes before serving, trim any fat or connective tissue off the meat. Adjust salt and pepper if needed and prepare the gravy.

For Thickened Gravy (omit for a Low Carb Meal):

Remove much of the broth from the crockpot. Measure it so that you have 1 cup, adding water or gluten-free broth if needed. (If you want more gravy, you can easily add extra gluten-free broth to equal 2 cups, then increase the sweet rice flour to 1/4 cup.)

In a saucepan, stir the sweet rice flour into the cold water until smooth. Stir in the broth you measured from the crockpot. Cook and stir continuously until it thickens and bubbles. Adjust seasoning and serve.

Alternate Method for Thickened Gravy:

About 15 minutes before serving, you can mix the sweet rice flour with the cold water in a glass measuring pitcher, then add some broth from the crockpot. Stir that back into the crockpot. Cover and continue cooking.

You will need to stir the chicken and veggies every 5 minutes or so until serving. This method is not as exact as using the saucepan since you don’t measure the broth. The flavor will be good, but the consistency of the gravy may vary.

You will need to stir the chicken and veggies every 5 minutes or so until serving. This method is not as exact as using the saucepan since you don’t measure the broth. The flavor will be good, but the consistency of the gravy may vary.

If you skip thickening the gravy, it will also be low-glycemic or low-carb.



Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday



More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best