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Slow Cooker Low Fodmap Recipes

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Ingredients
  

  • Ingredients:
  • - 1.5 pounds of boneless skinless chicken thighs
  • - 3 cups of diced carrots
  • - 2 cups of diced zucchini
  • - 1 cup of diced bell peppers red or yellow
  • - 4 cups of low-sodium chicken broth confirm it's low FODMAP
  • - 1 teaspoon of dried thyme
  • - 1 teaspoon of dried oregano
  • - 1 teaspoon of olive oil
  • - Salt and pepper to taste
  • - Fresh parsley chopped (for garnish)

Instructions
 

  • Cooking Instructions:
  • Begin by preparing your vegetables. Wash and chop the carrots, zucchini, and bell peppers into even-sized pieces to confirm they cook uniformly in the slow cooker.
  • In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side until they're golden brown.
  • This step is optional but adds depth of flavor to the stew.
  • Transfer the seared chicken thighs to the slow cooker. Add the diced carrots, zucchini, and bell peppers on top of the chicken.
  • Pour the low-sodium chicken broth over the ingredients in the slow cooker. Sprinkle the dried thyme and oregano evenly over the top.
  • Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Once cooked, shred the chicken using two forks and stir everything together to combine. Taste and adjust seasoning with more salt and pepper if needed.
  • Serve the stew hot, garnished with fresh chopped parsley for a touch of color and freshness.
  • For best results, consider making this stew a day ahead. The flavors will continue to develop as it sits, making it even more delicious when reheated.
  • Additionally, feel free to freeze leftovers in portions for quick meals on busy nights. Just be sure to let the stew cool completely before transferring it to airtight containers for freezing.