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Gluten Free Chicken Stew - Fast!

Karin is an award-winning writer, editor and publisher of Christian and secular works in Europe and the USA.


Quick and Easy

Originally from Ireland I adapted my grandmother's delicious Irish Stew recipe to give you an original blend. As red meat is soooo expensive these days - chicken is probably the best and cheapest option. It is in my opinion the best for this dish! This dish uses gluten free ingredients. Enjoy!

Karin's Rating


  • 2/3 chicken breast, Fresh no skin
  • 1 medium onion, Chopped
  • Sprinkling garlic salt
  • Tablespoon virgin oil
  • 10 pounds bag potatoes, Peeled and diced
  • 2 lb bag Bolthouse Farms baby carrots, washed and ready
  • 1 cube Knorr stock cube
  • 4 cups water


  1. Put 4 cups of water in bottom of large pot. No more than around 2 inches of water.
  2. Add virgin oil so that potatoes and meat won't stick. Add garlic salt.
  3. Peel and dice the onion. Add to pot.
  4. Take the chicken breasts and rinse in cold water. Chop into small to medium size cubes and add to pot.
  5. Open packet of carrots, rinse and add entire packet to pot.
  6. Add stock cube.
  7. Peel entire bag of potatoes, chop into cubes and add to pot.
  8. Bring to boil and simmer on a low to medium heat for around 1 hour or until potatoes, meat, carrots soft and squishy and water has been absorbed! If you prefer a more runny stew add more water.
  9. Stir occasionally to ensure potatoes/meat don't stick to bottom of pan. Add Kosher salt to taste or more garlic salt if required. Serve hot with gluten free bread.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

Serves 8

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Karin McBride-Chenoweth

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