This is another slow-cooker dish that is quick and easy to make, yet tasty and good for a week’s worth of entrees.
Ingredients
- About 5 lb skinless boneless chicken.
- 1 Tbsp xantham gum powder
- 1/2 cup chopped onion
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley flakes
- 1 Tbsp thyme leaves
- 2 14 oz cans chicken broth
Put the chicken into a 4-4 quart slow cooker. Sprinkle the xantham gum over the chicken.
Add the onion, garlic powder, dried parsley flakes, and thyme.
Pour the broth over all.
Cook on low for 6-8 hours. When done, stir. The chicken should break up into pieces.
I cut back the parsley in the above recipe from the last time I’d made this–the original used too much. And if it were me, I would probably at more garlic in the future but…well, we’ve gone over before how I am with garlic so for others this is probably about right.
Enjoy.
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Looks good for creating a mountain of chicken! My family has varying opinions on garlic, so I’d probably make the recipe as given, then leave the garlic shaker out for my oldest. He would eat whole cloves, I suspect. I’m going to have to start looking for even lower sodium recipes than I already use. Husband had an episode of CHF again and cardiologist is screaming.
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If it doesn’t have garlic in it, it’s dessert.
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Question: do you want to toss the chicken in the xanthan gum to coat all sides, or is the recipe that sensitive to the distribution of the stuff?
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Xantham gum isn’t as prone to clumping as flour or cornstarch used as a thickener. It’s not terribly critical. I just sprinkle it over the top of the chicken and that’s adequate to prevent any lumps.
You don’t want to be handling the chicken with the xantham gum because it gets really sticky.
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