Gluten-Free Lemon Herb Chicken

This glutenfree crockpot lemon herb chicken with quinoa is a goto for busy weeknights or meal prepping for the week ahead. It combines tender, juicy chicken thighs with fluffy quinoa, all infused with bright lemon and fragrant herbs. The slow cooker does most of the work, leaving you free to relax or focus on other tasks.

I first made this dish when I needed a comforting meal after a hectic week. My family loved it so much it quickly became a regular on our dinner rotation.

Ingredients

• White quinoa: White quinoa measured before cooking for perfect fluffiness rinsing it removes bitterness
• Boneless skinless chicken thighs: Boneless skinless chicken thighs because they remain tender and flavorful in slow cooking
• Glutenfree chicken broth: Glutenfree chicken broth to keep the dish moist and add savory depth
• Fresh lemon juice and zest: Fresh lemon juice and zest for zesty brightness that cuts through richness
• Garlic: Garlic adds aromatic warmth and depth
• Glutenfree chicken bouillon powder: Glutenfree chicken bouillon powder boosts savory flavor without added fat
• Dijon mustard: Dijon mustard for a subtle tang that complements lemon and herbs
• Olive oil: Olive oil to sear the chicken developing a rich color and flavor
• Dried oregano and thyme: Dried oregano and thyme bring earthy Mediterranean notes
• Paprika: Paprika adds a mild smokiness and gentle color
• Sea salt and freshly ground black pepper: Sea salt and freshly ground black pepper to season perfectly
• Fresh parsley: Fresh parsley for garnish and a fresh herbal finish

Instructions

Prepare and Rinse Quinoa:

Thoroughly rinse the white quinoa under cold water until the water runs clear. This step is crucial to remove the natural bitterness on the quinoas outer coating and ensure a clean, fresh taste in your dish.

Season and Brown Chicken:

Pat the chicken thighs dry with paper towels so they sear properly instead of steaming. Generously season on all sides with sea salt, black pepper, paprika, oregano, and thyme. Heat olive oil in a large skillet over mediumhigh heat and brown the chicken thighs 2 to 3 minutes per side until they develop a golden crust. This technique enhances both flavor and color and helps seal in the juices.

Arrange Ingredients in Crockpot:

Evenly spread the rinsed quinoa across the bottom of the crockpot insert. Layer the browned chicken thighs over the quinoa distributing them evenly. Sprinkle the minced garlic on top then add the chicken bouillon powder lemon zest Dijon mustard and half the chopped parsley. These layers allow the flavors to infuse during slow cooking without the chicken sitting directly in the quinoa at the bottom.

Add Liquids and Lemon:

Pour the glutenfree chicken broth and fresh lemon juice evenly over all the ingredients. Stir gently just enough to distribute the flavorings but do not fully mix since the chicken should stay on top. This layering technique prevents the quinoa from becoming soggy and ensures even cooking.

Slow Cook:

Cover the crockpot with its lid and cook on low for 3 to 4 hours. The chicken will become tender and the quinoa will fluff up perfectly after absorbing the broth and seasonings. Try to resist opening the lid often as this releases steam and can affect the dishes texture.

Finish and Serve:

Just before serving gently fluff the quinoa with a fork to separate the grains. Taste and adjust seasoning if needed. Sprinkle the remaining fresh parsley over the top and add lemon slices for an extra burst of brightness. Serve warm straight from the crockpot for an easy family feast.

One of my favorite things about this recipe is the fresh lemon and herb combo. It not only wakes up the flavors but brings back fond memories of warm family dinners on weekends when we gathered around the table sharing stories.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. Quinoa holds up well but may absorb liquid so you can add a splash of broth or water when reheating.

Ingredient Substitutions

Chicken breasts can replace thighs but require careful timing to prevent drying out check 30 minutes early for doneness. Tricolor quinoa can be used instead of white for a nuttier flavor and more visual appeal without changing cooking times or glutenfree status.

Serving Suggestions

Roasted cherry tomatoes or lightly steamed asparagus add color and a touch of natural sweetness on the side. For a gourmet touch sprinkle toasted pine nuts over the top or drizzle with extravirgin olive oil just before serving.

This easy slow cooker chicken with quinoa is perfect for busy weeknights and meal prep. The bright lemon and herbs keep it fresh and family friendly.

Common Questions About Recipes

→ How can I prevent mushy quinoa?

Use precise broth measurements and avoid opening the slow cooker frequently to keep quinoa fluffy and perfectly cooked.

→ Why is my chicken dry sometimes?

Overcooking or switching to chicken breasts may cause dryness. Check internal temperature and adjust cooking time accordingly.

→ Can I use pre-cooked quinoa in the slow cooker?

Pre-cooked quinoa tends to become mushy during slow cooking. It's best to use raw, rinsed quinoa for proper texture.

→ What are good substitutions for chicken thighs?

Boneless, skinless chicken breasts can be used but require careful timing to avoid drying out.

→ How can I enhance the flavor of this dish?

Searing the chicken before slow cooking locks in juices and adds depth. Also, layering ingredients correctly helps maintain texture.

→ Are there serving suggestions to complement the dish?

Roasted cherry tomatoes, steamed asparagus, toasted pine nuts, or a drizzle of extra-virgin olive oil add great color and taste contrasts.