Low FODMAP Honey Maple Chicken Thighs with Carrots
Low FODMAP Honey Maple Chicken Thighs with Carrots
Ingredients
For the Chicken and Carrots
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 pound carrots, peeled and sliced into 1/2 inch pieces
For the Honey Maple Sauce
- 1/2 cup pure maple syrup
- 1/4 cup tamari, gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic-infused olive oil
- 1/2 cup low FODMAP chicken broth
For Thickening and Garnish
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Place the trimmed chicken thighs in the bottom of a 6-quart (or larger) slow cooker. Arrange the sliced carrots around and on top of the chicken.
⏱️ 5 min
- 2
In a medium bowl, whisk together the pure maple syrup, tamari, rice vinegar, grated fresh ginger, garlic-infused olive oil, and low FODMAP chicken broth until well combined.
⏱️ 5 min
- 3
Pour the honey maple sauce evenly over the chicken and carrots in the slow cooker. Ensure the chicken is mostly submerged in the sauce.
⏱️ 2 min
- 4
Cover the slow cooker and cook on high for 3 hours, or on low for 6 to 8 hours, until the chicken is tender and cooked through.
⏱️ 180 min
- 5
Once the chicken is cooked, carefully remove the chicken thighs and carrots from the slow cooker and set aside on a serving platter. Cover to keep warm.
⏱️ 3 min
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker with the remaining sauce. Stir well.
⏱️ 2 min
- 7
Turn the slow cooker to the 'high' setting (if not already there) and cook for an additional 10 to 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 15 min
- 8
Shred the chicken thighs with two forks, or serve them whole. Return the shredded or whole chicken and carrots to the thickened sauce, tossing to coat. Garnish with fresh chopped chives before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low FODMAP Honey Maple Chicken Thighs with Carrots
Ingredients
For the Chicken and Carrots
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 pound carrots, peeled and sliced into 1/2 inch pieces
For the Honey Maple Sauce
- 1/2 cup pure maple syrup
- 1/4 cup tamari, gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic-infused olive oil
- 1/2 cup low FODMAP chicken broth
For Thickening and Garnish
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Place the trimmed chicken thighs in the bottom of a 6-quart (or larger) slow cooker. Arrange the sliced carrots around and on top of the chicken.
⏱️ 5 min - 2
In a medium bowl, whisk together the pure maple syrup, tamari, rice vinegar, grated fresh ginger, garlic-infused olive oil, and low FODMAP chicken broth until well combined.
⏱️ 5 min - 3
Pour the honey maple sauce evenly over the chicken and carrots in the slow cooker. Ensure the chicken is mostly submerged in the sauce.
⏱️ 2 min - 4
Cover the slow cooker and cook on high for 3 hours, or on low for 6 to 8 hours, until the chicken is tender and cooked through.
⏱️ 180 min - 5
Once the chicken is cooked, carefully remove the chicken thighs and carrots from the slow cooker and set aside on a serving platter. Cover to keep warm.
⏱️ 3 min - 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker with the remaining sauce. Stir well.
⏱️ 2 min - 7
Turn the slow cooker to the 'high' setting (if not already there) and cook for an additional 10 to 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 15 min - 8
Shred the chicken thighs with two forks, or serve them whole. Return the shredded or whole chicken and carrots to the thickened sauce, tossing to coat. Garnish with fresh chopped chives before serving.
⏱️ 5 min