Gluten-Free Slow Cooker Chicken and Broccoli
A comforting one-pot meal featuring tender shredded chicken thighs in a savory broth-based sauce, served over egg noodles with steamed broccoli. The slow cooker does all the work, making this perfect for busy weeknights when you want a hearty, family-friendly dinner. Optional potato flakes help thicken the sauce to your desired consistency, while the combination of chicken broth and bouillon creates rich, satisfying flavors that bring everything together.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ cup chicken broth
- ½ cup milk
- 3 cubes chicken bouillon
- 1 teaspoon dry minced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup potato flakes(optional)cornstarch slurry2 tbsp cornstarch + 2 tbsp water for 1/4 cup flakesMix before adding to prevent lumps
4
- 8 ounces egg noodles, cooked per package instructions
- 1 cups broccoli florets, steamed
Instructions
- 1
Combine chicken broth, milk, chicken bouillon, minced onion, garlic powder, salt, and pepper in a microwave-safe bowl
- 2
Microwave for 3-4 minutes then whisk to combine the chicken bouillon
- 3
Place chicken thighs into the slow cooker and pour the sauce on top
- 4
Cover and cook on high for 2-4 hours for thawed chicken or 4-6 hours for semi-frozen chicken, or low for 6-8 hours for thawed chicken only
- 5
Shred the chicken or dice it into bite-sized pieces
- 6
Whisk potato flakes into the sauce in the slow cooker if you want to thicken it
- 7
Add cooked egg noodles and steamed broccoli
- 8
Serve immediately
Tips
Use chicken thighs instead of breasts for more tender, flavorful meat that won't dry out during long cooking times.
Cook noodles and steam broccoli separately while chicken cooks to prevent them from becoming mushy in the slow cooker.
Adjust potato flakes gradually when thickening - start with less and add more until you reach desired consistency.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Can prepare sauce mixture up to 1 day ahead and refrigerate
Serve hot directly from slow cooker with optional side salad or bread
Common Mistakes
Don't add noodles during cooking time to avoid mushy texture
Cook chicken fully before shredding to prevent tough, stringy meat
Substitutions
4
FAQ
Can I use frozen chicken thighs?
Yes, use the semi-frozen cooking time of 4-6 hours on high. Fully frozen may need additional time for food safety.
What if I don't have potato flakes for thickening?
Mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the sauce gradually until thickened.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently and add liquid if needed as noodles absorb sauce.