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Chicken Stew for the Crockpot (Gluten Free)

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“The potato and tapioca work together to thicken the stew as it cooks.”
READY IN:
6hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse chicken and pat dry. Cut into bite-size pieces.
  2. Chop the onion and vegetables into bite size pieces (1/2” – 1” chunks). Peel the potato and cut into 1/4” cubes. Combine the chicken, vegetables, onion, mushrooms and potato in the slow cooker.
  3. Mix the broth in a small bowl with a fork: the water, tapioca, lemon juice, chicken bouillon, white pepper, mustard, sage, salt, garlic powder and turmeric.
  4. Pour this over the chicken and vegetables and mix well. Cover and cook on low for 6-7 hours.
  5. When served, sprinkle each bowlful with parsley.

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