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Spoon gluten free diet
Serves: 6-8

Prep Time: 10 Minutes

Cooking Time:  Crock-Pot:
          Low 7-10 hours
          High 2 ½-3 ½ hours

Oven: 1- 1 ½ hours

·   1  3-pound whole chicken
·   2 carrots, sliced (I use a small bag of baby carrots)
·   2 onions, sliced
·   2 celery stalks with leaves, cut into 1-incg pieces
·   2 teaspoons salt
·   1 teaspoon pepper
·   ½ cup water
·   ½  teaspoon basil
·   ½ teaspoon thyme
·   1 tablespoon parsley
·   5 tablespoons cornstarch
·   Gluten-free noodles or rice


1.    Place half of vegetables in bottom of Crock-Pot.  Add whole chicken and top with remaining vegetables, spices, salt and pepper.  Add liquid.  Cook on low 7-10 hours, high 2 ½-3 ½ hours (use 1 cup water if cooking on high).

2.    When chicken and vegetables are done, remove from Crock-Pot and debone.  Keep 2 ½ cups of liquid from chicken and place back into Crock-Pot.  Use ½ cup of this liquid and mix in cornstarch.  Return to pot and cook on high until thickened.  Return chicken and vegetables to sauce.

3.    Prepare noodles or rice as package states.  Serve chicken and vegetables over noodles or rice.

If you don’t have a crock-pot, the chicken and vegetables may be cooked in the oven in a Dutch oven.  Preheat oven to 325 degrees.  Place chicken, vegetables, salt, pepper, spices and 1 ½ cup water in Dutch oven.  Bake 1 to 1 ½ hours or until chicken juices run clear and vegetables tender.  Follow step 2 above though thicken sauce on stovetop over medium heat. 

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