Gluten-Free Crockpot Lemon Herb Chicken With Quinoa
3 h 20 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
No bland chicken on my watch: this gluten-free crockpot lemon herb chicken with quinoa is bright with fresh lemon and garlic, and deeply savory from Dijon, oregano, thyme, paprika, and a smart hit of chicken bouillon.
It is a set-it-and-forget-it weeknight or meal-prep win, delivering juicy, shreddable thighs over fluffy quinoa in one pot with minimal mess and leftovers that reheat like a champ.
Ingredients (6 servings)
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Ingredients
- 1½ cups white quinoa (measured before cooking) white quinoa 0.61 lb
- 2 lb boneless, skinless chicken thighs boneless, skinless chicken thighs 2 lb
- 3 cups gluten-free chicken broth gluten-free chicken broth 1.56 lb
- ¼ cup fresh lemon juice lemons 1.33 ct (for fresh lemon juice)
- 1 lemon, zested lemon 1 ct
- 3 cloves garlic, minced garlic 0.27 head
- 2 Tbsp gluten-free chicken bouillon powder gluten-free chicken bouillon powder 1 oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 2 Tbsp olive oil olive oil
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- ½ tsp paprika sweet paprika 0.04 oz
- 1 tsp sea salt sea salt 0.21 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
How to Make Gluten-Free Crockpot Lemon Herb Chicken With Quinoa
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Rinse and prep the quinoa
Place the quinoa in a fine-mesh strainer and rinse under cold water for 30 to 60 seconds until the foam subsides, then drain very well so it cooks fluffy, not gummy.
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Season the chicken boldly
In a bowl, mix olive oil, Dijon, garlic, oregano, thyme, paprika, lemon zest, black pepper, and sea salt only if your broth and bouillon are not very salty, then coat the chicken thighs thoroughly so every nook tastes like something.
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Brown hard for flavor
Heat a large skillet over medium-high with a thin film of oil and brown the thighs 3 to 4 minutes per side until deep golden, because color equals flavor and we are not skipping flavor today.
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Deglaze and load the crockpot
Pour a splash of the chicken broth into the hot skillet and scrape up the browned bits, then add that liquid plus the remaining broth, lemon juice, and bouillon to the crockpot and nestle in the browned thighs.
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Slow-cook to tender
Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until the thighs are very tender and at least 175 F in the center.
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Cook the quinoa with the braising liquid
When the chicken is done, ladle 3 cups of the hot cooking liquid into a saucepan, add the rinsed quinoa, bring to a simmer, cover, and cook 15 minutes, then rest off heat 5 minutes and fluff with a fork.
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Finish with fresh lemon and herbs
Taste the sauce in the crockpot and adjust salt and pepper as needed, then stir in the chopped parsley and another quick squeeze of lemon if you want it extra bright.
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Serve and store
Spoon quinoa into bowls, top with chicken and plenty of the lemony juices, and stash leftovers in glass containers once cooled for clean flavors tomorrow.
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One-pot option if you insist
Add the rinsed quinoa and all 3 cups broth to the crockpot first, set the browned thighs on top, and cook on High 2.5 to 3 hours or Low 4.5 to 5 hours, then fluff gently and serve immediately to avoid mush.
Substitutions
- Quinoa -> Millet or White Rice
- Use 1.5 cups millet or jasmine rice and cook separately on the stovetop with 3 cups liquid so grains stay tender and gluten-free, yielding a slightly nuttier (millet) or softer (rice) bite that still drinks up the lemony juices.
- Lemon Zest -> Preserved Lemon
- Swap the zest for 1 to 2 teaspoons finely minced preserved lemon peel for a deeper, briny citrus pop that makes the sauce taste richer without adding more salt.
- Bouillon -> Chickpea Miso + Nutritional Yeast
- Stir 1 tablespoon gluten-free chickpea miso and 1 teaspoon nutritional yeast into the crockpot for a clean umami backbone that stays gluten-free and slightly rounder than bouillon.
Tips
- Control the salt like a pro
- Bouillon plus broth can be salty, so hold back the 1 teaspoon sea salt until the end and season after tasting the finished sauce.
- Rinse quinoa like you mean it
- A thorough rinse removes saponins so the quinoa tastes clean and lets the lemon-herb sauce shine instead of turning bitter.
- Sear for real Maillard magic
- Aim for deep gold on the thighs before slow cooking, then deglaze and pour every last drop of fond into the crockpot so nothing good stays in the pan.
- Layer your lemon
- Cook with lemon juice for tang but save a pinch of zest and a final squeeze for serving so the aroma pops fresh and bright.
- Two-pot method keeps quinoa perfect
- Cooking quinoa separately with the braising liquid gives you fluffy grains with zero mush while still loading them with all the savory, garlicky goodness.
- Chicken thigh sweet spot
- Thighs turn silky around 175 to 190 F, so do not be shy about letting them go tender; if your slow cooker runs hot, check early so they do not shred too far.
Nutrition Facts *
| Energy | 399 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 22 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I skip browning the chicken?
- You can, but you will lose depth and the sauce will taste flatter; if you must, add a pinch more paprika and a drizzle of olive oil at the end to compensate a bit.
- My quinoa turned mushy in the crockpot, what happened?
- It likely cooked too long or absorbed too much liquid, so next time use the two-pot method or add the quinoa only for the final hour on High and serve immediately.
- The sauce tastes too salty, how do I fix it?
- Add a splash of hot water to the crockpot, a squeeze of lemon for balance, and hold the added salt until after tasting; next round, use low-sodium broth or reduce the bouillon.
- Can I use chicken breasts instead of thighs?
- Yes, cook on Low 2.5 to 3.5 hours or High about 1.5 to 2 hours until 160 to 165 F, then rest in the warm sauce so they stay juicy.
- How do I thicken the sauce without flour?
- Remove the chicken and simmer the sauce in a skillet for a few minutes to reduce, or whisk in a cornstarch slurry, both gluten-free options.
- Can I make this in an Instant Pot?
- Pressure cook the seasoned, browned thighs with the broth, lemon, and bouillon for 8 minutes on High with a 10-minute natural release, then cook the quinoa separately with the cooking liquid.
Serving Suggestions
Fresh parsley and a shower of extra lemon zest make this sing, but a spoon of capers or chopped artichoke hearts turns the sauce into a briny, dinner-party-level situation.
Pair it with roasted asparagus or a peppery arugula salad, and if you want a little heat, dust the quinoa with smoked paprika or Aleppo pepper right before plating for a warm, sultry finish.
More pairings:
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