Crockpot Wild Rice, Chicken, & Kale Stew (Low FODMAP, GF, DF)
Prep time
Cook time
Total time
A simple low FODMAP crockpot recipe excellent for warming wintertime chills.
Recipe type: Main
Cuisine: Persian
Serves: 4
  • 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
  1. Add all ingredients to crockpot.
  2. Slow cook on low for 6 hours.
  3. Remove bay leaves and serve warm.
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!
Recipe by Bridgetown Nutrition at