Ingredients
Scale
- 2 cups gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup mixed chopped vegetables (bell peppers, carrots, zucchini)
- 1 pound chicken breast or tofu, cubed
- 1 cup chicken broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried herbs (thyme, oregano)
Instructions
- In a mixing bowl, combine gluten-free flour, baking powder, and salt until well blended.
- Transfer the dry mixture to the slow cooker and add mixed chopped vegetables.
- Cube chicken or tofu and place it into the slow cooker, seasoning with garlic powder, onion powder, and dried herbs.
- Pour in the chicken or vegetable broth, ensuring ingredients are submerged.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours and cook until ready.
Notes
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Leftover portions can be frozen for up to 3 months and reheated as needed.
- Garnish with fresh herbs or cheese for extra flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg