Slow Cooker Italian Chicken + Potatoes | Gluten Free + Dairy Free

It's official. I've totally fallen in love with my slow cooker. Ah.

There's something totally great about tossing some ingredients together, setting the timer on the slow cooker, and walking away. A few hours later, or after work, you have a totally put together meal all ready for you!

My slow cooker has become my best friend since I went gluten free. It helps me to make healthy and easy meals, which usually last me for a couple days at least! I'm still learning to adapt some of my favorites to be gluten free, but today's meal is a definite hit with me. 

This recipe is easy as pie. Pick up a couple items at the grocery and you're all set! I only had to pick up a few items because just about everything was already in my pantry, which makes it even better for me! I've found that simple meals can be just as yummy as something that takes a ton of ingredients to put together. 

Here's how I made Italian chicken and potatoes gluten free, dairy free, quick and easy!



3 chicken breasts

1 tablespoon Italian seasoning

3-4 potatoes (I used red skin potatoes, but any would be fine!)

1 onion

3 tablespoons oil (I chose vegetable oil)

A few rosemary sprigs (totally optional, I just like the freshness!)


Chop potato and onion into small cubes. Combine with Chicken in slow cooker, drizzling the oil and seasoning over the top. Mix the potatoes, chicken, and onions to ensure that the seasoning is evenly distributed throughout. Cook on high for 4-5 hours, or until chicken is cooked and potatoes are tender. 


Please let me know if you try this recipe out; I would love to know how it turns out for you!



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Simple 4 Ingredient Peanut Butter Cookies - Gluten Free Deliciousness

When I first started going gluten free, I was worried that I wouldn't be able to have treats and desserts pretty much ever again. I'm pretty much addicted to sweets, and I love baking cookies, cakes, and anything else. I love how great my apartment smells after a batch of cookies comes out of the oven, and it makes the night more special when you have homemade snacks!

My very first adventure into gluten free baking started with some simple peanut butter cookies. I love peanut butter probably more than just about anything, and I grew up eating an obnoxious amount of peanut butter sandwiches, and sometimes, just straight peanut butter out of the jar. Absolutely no shame there. 


My big concern was that since the cookies would be flourless, that they would not be anything like my go to favorite cookie when baked with flour. I've had gluten free foods in the past, and honestly, my memories around them aren't the best. Cakes that were too dense, pasta that wasn't quite right. I was nervous, and apprehensive at best. 

I was so wrong. This recipe leaves you with delicious, chewy, and perfect cookies that are near addicting. I baked up a batch for some friends and my family, no complaints from them either. I have to say, I would probably still bake these cookies even if I was able to eat gluten again. They're just that good. 

The recipe is as follows;

1 Cup Peanut Butter

1 Cup Granulated Sugar

1 Large Egg

1 tsp Vanilla Extract

Preheat your oven to 350 F. Mix peanut butter, sugar, egg, and vanilla extract and blend until smooth. Place rounded spoons of dough on to a nonstick cookie sheet, and create cross hatch design on top by flattening dough with a fork. If you'd like, sprinkle the cookies with sea salt before baking for an extra kick. Bake cookies for about 9-10 minutes, but keep an eye on your oven; everyones bakes differently! Cookies are done when they are lightly browned.


If you're able to try this recipe, please let me know! I'd love to hear how this recipe works out for you. 

Happy New Year!



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