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Crockpot Wild Rice, Chicken, & Kale Stew (Low FODMAP, GF, DF)

January 21, 2018 By Riley 2 Comments

Creating low FODMAP crockpot recipes is a challenge.  So it’s a good thing for you that I like challenges!

Low FODMAP Crockpot Wild Rice, Chicken, & Kale Stew

The reason it’s quite challenging to make delicious low FODMAP crockpot recipes is that the key ingredients for savory soups/stews (onion and garlic) are off-limits.

Additionally, many soup/stew recipes use broth.  My preference is to use homemade broth whenever possible, but that kind of defeats the purpose of a crockpot recipe- quick & easy!

So Casa de Sante has come to the rescue in this recipe.  They make a low FODMAP vegetable stock powder without any junk- the ingredients are as follows: Carrots, Salt, Cucumber, Parsnips, Red Peppers, Parsley, Thyme. That’s it!

I made this recipe for my mom and her partner.  He is from Iran and told me that this recipe reminded him of a stew he would have back home.

Thus, I’ve labeled this as “Persian” cuisine- but truthfully, that’s quite a statement to make because I am not very familiar with Persian cuisine.  It could just as easily be called “Pacific Northwest” cuisine- since we all love kale in Portland 😉

Either way- I hope you enjoy!

P.S…

If you are looking for additional low FODMAP crockpot recipes, consider checking out the following:

  • Indian Butter Chicken & Vegetable Curry
  • SIBO-Friendly Beef Chili

Crockpot Wild Rice, Chicken, & Kale Stew (Low FODMAP, GF, DF)
 
Print
Prep time
10 mins
Cook time
6 hours
Total time
6 hours 10 mins
 
A simple low FODMAP crockpot recipe excellent for warming wintertime chills.
Author: Riley Wimminger
Recipe type: Main
Cuisine: Persian
Serves: 4
Ingredients
  • 1.5 lbs boneless skinless chicken thighs
  • 1 tablespoon garlic-infused (or regular) olive oil
  • 1 leek (green part only), diced
  • 2 medium carrots, sliced in ¼ inch coins
  • 1 stalk celery, sliced
  • ½ cup uncooked wild rice
  • 2 bay leaves
  • 1 tablespoon fresh thyme, removed from stems
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 4 cups water
  • 4 teaspoons Casa De Sante vegetable stock powder
  • ½ cup freshly chopped Italian parsley
  • 2 cups destemmed, chopped lacinto (dinosaur) kale
  • Juice and zest of ½ lemon
Instructions
  1. Add all ingredients to crockpot.
  2. Slow cook on low for 6 hours.
  3. Remove bay leaves and serve warm.
Notes
Any crockpot or slow cooker will work, but I personally have my eyes on this Instant Pot which also functions as a rice cooker, yogurt maker, steamer, and more!
3.5.3229

Disclaimer: this post was sponsored by Casa de Sante.  All opinions, text, and photos are completely my own.  I only share about products I truly love!

 

Filed Under: Main Event, SIBO Recipes Tagged With: crockpot, diet, IBS, instant pot, low FODMAP, SIBO, slow cooker

Previous Post: « Turkey Veggie Herb Burgers (Low FODMAP, GF, DF, SCD)
Next Post: Akkermansia Muciniphila: An Important Microbe in Gut Disorders? »

Reader Interactions

Comments

  1. Linda Woods says

    August 29, 2022 at 10:01 am

    Why do you use stock powders rather than homemade stock?

    Reply
    • Riley says

      September 4, 2022 at 9:29 am

      Homemade would be even better! I just used it for convenience in this recipe.

      Reply

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Welcome! I'm Riley- master's degree trained nutritionist. Dedicated to helping you overcome digestive (IBS/SIBO/SIFO) & related issues. Just like I have. I share flavorful, healthful, mostly low FODMAP recipes that go above & beyond- gluten-free, dairy-free (except butter/ghee), soy-free, & easy on the oats & eggs! Newer recipes are less likely to be low FODMAP as I continue to heal and expand my diet. I want to help you live a healthier & happier life. Read More…

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