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Gluten-Free Chicken Stew with Carrots and Celery

Gluten-Free Chicken Stew with Carrots and Celery

Gluten-Free Chicken Stew with Carrots and Celery

After a holiday week, some old standbys for a weeknight meal look more interesting again.   Not that I don’t usually cook a regular meal on weeknights, but those aren’t all-out, extravagant dishes with all the bells and whistles.  They’re more like “what can I cook that’ll taste good and also be relatively healthy for us.”   An easy chicken recipe like this Chicken Stew fills that need for a weeknight meal.

This can be started in about 10 or 15 minutes, then left to simmer on its own for the rest of the time. The chicken and vegetables can be eaten “as is” for a filling lower carb or paleo meal by itself.   Another way to serve it is over raw shredded cabbage, since the hot gravy or broth wilts the cabbage instantly.  For Al, though, I heat some leftover rice or potatoes at the end of the cooking time.  Then we’re both happy.


Gluten-Free Chicken Stew with Carrots and Celery

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Makes 6-8 servings


  • 2 Pounds Boned and Skinned Chicken Breast Halves or Tenders (or you can use boneless thighs)
  • 1 Tablespoon Olive Oil
  • 1/4 Cup Rice Flour (optional)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 1/2 Cups Water, or Gluten-Free Stock (homemade or your favorite gluten-free brand)
  • 1 Teaspoon Worcestershire Sauce, Lea & Perrins (optional – if you use another brand, be sure to verify that it’s gluten-free, since many are not)
  • 1 Pound Carrots
  • 1/2 Bunch Celery, cut in 1″ pieces
  • 1 Large Onion, cut in wedges
  • 1 Tablespoon Dried Parsley, or 1/4 cup fresh chopped


Heat oil in Dutch oven. Brown chicken pieces.

Mix flour (optional), salt and pepper, and pour over meat; stir to mix with meat.

Add remaining ingredients. Stir to mix well.

Cover; cook on low for about an hour.

Makes 6 to 8 servings.

Serve over shredded cabbage, rice or potatoes, if you wish.


This easy chicken recipe is suitable for a gluten-free diet (no wheat, barley or rye), and can also be paleo, casein-free, corn-free, dairy-free, egg-free, lactose-free, nut-free, soy-free and sugar-free.

It will be linked here:

Amy’s Slightly Indulgent Tuesday where you should just see the array of dishes ready for you to choose.

The Gluten-Free Homemaker’s Gluten Free Wednesdays where Linda highlights several more pies and tarts from the November challenge.


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

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

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