Slow Cooker Low FODMAP Rosemary Maple Chicken and Potatoes
Slow Cooker Low FODMAP Rosemary Maple Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 1/2 pounds small red potatoes, scrubbed and quartered
For the Maple Rosemary Sauce
- 1/2 cup maple syrup
- 1/2 cup low FODMAP chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, optional, for thickening
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Place the trimmed chicken thighs and quartered potatoes into the slow cooker insert.
⏱️ 5 min
- 2
In a medium bowl, whisk together the maple syrup, low FODMAP chicken broth, Dijon mustard, apple cider vinegar, garlic-infused olive oil, dried rosemary, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Pour the maple rosemary sauce evenly over the chicken and potatoes in the slow cooker. Stir gently to ensure everything is coated.
⏱️ 2 min
- 4
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3 1/2 - 4 hours, or until the chicken is tender and cooked through, and the potatoes are fork-tender.
⏱️ 240 min
- 5
If you prefer a thicker sauce, carefully remove the chicken and potatoes from the slow cooker and set aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the liquid remaining in the slow cooker and whisk well. Cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency. Return the chicken and potatoes to the slow cooker.
⏱️ 20 min
- 6
Serve hot, garnished with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Low FODMAP Rosemary Maple Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 1/2 pounds small red potatoes, scrubbed and quartered
For the Maple Rosemary Sauce
- 1/2 cup maple syrup
- 1/2 cup low FODMAP chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, optional, for thickening
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Place the trimmed chicken thighs and quartered potatoes into the slow cooker insert.
⏱️ 5 min - 2
In a medium bowl, whisk together the maple syrup, low FODMAP chicken broth, Dijon mustard, apple cider vinegar, garlic-infused olive oil, dried rosemary, salt, and black pepper until well combined.
⏱️ 5 min - 3
Pour the maple rosemary sauce evenly over the chicken and potatoes in the slow cooker. Stir gently to ensure everything is coated.
⏱️ 2 min - 4
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3 1/2 - 4 hours, or until the chicken is tender and cooked through, and the potatoes are fork-tender.
⏱️ 240 min - 5
If you prefer a thicker sauce, carefully remove the chicken and potatoes from the slow cooker and set aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the liquid remaining in the slow cooker and whisk well. Cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency. Return the chicken and potatoes to the slow cooker.
⏱️ 20 min - 6
Serve hot, garnished with fresh chopped parsley.
⏱️ 3 min