Tangy Crockpot Chicken Made Gluten Free

Brian has to have his hand looked at by the doctor this week so it looks like it will be up to me to do some cooking around here for a few days. That used to mean pizza or whatever else I could get delivered, but this year we really made a lot of changes to our daily diet and there aren’t many things on a takeout menu that anyone in our house would even want … and with a gluten allergy I can’t eat most of it anyway. So I decided to turn to my old friend the Crockpot to help me out with some cooking.

I need a recipe to follow when I’m cooking dinner or I’ll just make a mess and it certainly won’t taste very good. Brian can just whip an idea out of thin air and put together his own recipe creation, I need something written down with measurements and directions and temperatures. I wanted to do something different than my usual pot roast in the Crockpot so I paid a visit to HillbillyHousewife.com and started browsing the Crockpot recipes.

I settled upon making Tangy Crockpot Chicken from Susanne’s recipe collection, but I have to make a few adjustments to keep it gluten free. You can see the original recipe here, what follows here is the recipe that I used and how I cooked the meal.

Tangy Crockpot Chicken

What I used:

  • 1 bag (pound) baby carrots
  • 1 medium red pepper, cut into thin strips
  • 1 medium onion, sliced and broken apart
  • 6 boneless skinless chicken thighs (you can use breast meat if you prefer, but thighs are cheaper and we actually prefer the flavors)
  • 1 can 20 oz. can pineapple chunks or tidbits
  • 1/3 cup packed brown sugar
  • 1 to 3 tablespoons teriyaki sauce (label check! When buying this I realized that one brand had 50 calories and 8g sugar per serving compared to the one I bought with 15 calories and 2g sugar per serving, huge difference!)
  • chicken stock (if you’re gluten free, check the label as many stocks and broths contain wheat)
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • hot cooked rice

In a slow cooker, layer carrots, pepper and onion. Add a splash of chicken stock. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Whisk together brown sugar, teriyaki sauce, a splash of stock, salt, ginger, and garlic to pineapple juice; pour over everything. Cover and cook on low for 8-9 hours. Serve over your favorite rice. (I cooked up some Jasmine rice in the rice cooker just before we were ready to eat.)

Okay, so I made a lot of changes to the original recipe. I replaced soy sauce with teriyaki sauce because soy sauce contains wheat and I wanted dinner to be gluten free. I replaced the green pepper with red pepper just because we prefer it. I used a large onion instead of a medium onion because I like onions. I replaced the garlic powder in the original recipe with minced garlic because that’s what I had on hand. I also didn’t thicken the sauce at the end with corn starch because it just didn’t seem necessary, unless you want more of a gravy like sauce, but I was happy with broth to drizzle on the rice. I replaced the chicken bullion with chicken stock, again because that’s what I had on hand.

I hope you enjoyed my post today, Brian will be back soon.
Until then, enjoy your time in the kitchen!

If you love using your slow cooker as much as we do, I strongly recommend checking out this delicious great grab and go resource from Hillbilly Housewife, your family will thank you!

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About Loretta

Work at home mom of four boys, accurate transcriptionist, passionate cross stitcher, constant writer, and finder of lost shoes...

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