When you're feeding a crowd—whether it's a community meal, a family gathering, or a party with 35 hungry humans—Cluckin' Gluten Free Chicken and Vegetable Stew for a Crowd Recipe is your go-to.
Packed with juicy chicken thighs and loaded with hearty vegetables, this gluten-free chicken stew is perfect for satisfying a large group. Plus, it’s easy to prep and serve, leaving you more time to actually enjoy the event (or at least not totally lose your mind). If your one of those weirdos like us who finds that they actually enjoy this sort of thing then you will also love our Monster-Sized Meatloaf Recipe or if you've got a smoker, our Big Ole Brisket both of which pair well with our famous herby potato salad.
Whether you're making this for a cozy gathering, meal prepping or for a serious crowd, this stew has you covered. It’s got all the comforting vibes of a homemade meal without the stress of having to cook multiple dishes. And because it’s gluten-free, everyone can dig in without worrying about dietary restrictions.
Ingredients (for 35 People):
20 lbs boneless, skinless chicken thighs (they stay juicy and tender)
8 lbs potatoes, peeled and cut into chunks
5 lbs carrots, peeled and sliced
4 lbs onions, diced
4 lbs celery, chopped
5 bell peppers, diced (optional, for color and flavor)
4 cups frozen peas
10 cloves garlic, minced
1/4 cup fresh thyme (or 4 tbsp dried thyme)
1/4 cup fresh rosemary (or 4 tbsp dried rosemary)
1/2 cup tomato paste
8 quarts chicken stock (or enough to cover the ingredients in the trays)
2 cups dry white wine (optional, for added depth of flavor)
1/2 cup olive oil
Salt and pepper, to taste
4 bay leaves
1/4 cup cornstarch mixed with 1/2 cup water for thickening (optional)
How to Cook a Cluckin' Gluten Free Chicken and Vegetable Stew for a Crowd (Oven-Baked Method):
Preheat the OvenPreheat your oven to 350 °F (175 °C). Get those trays ready because we're going big today!
Prepare the ChickenSeason the bite-sized chicken thigh pieces generously with salt and pepper. In a large skillet, heat some olive oil over medium-high heat. Sear the chicken in batches until golden brown on the outside. No need to cook them all the way through—you just want that beautiful color. Transfer the browned chicken to large foil trays.
Sauté the VegetablesUsing the same skillet (because we love easy clean-up), sauté the garlic, onions, celery, and carrots for about 5 minutes, until they start to soften. Add the bell peppers (if you’re using them) and tomato paste, and cook for another 2 minutes. Divide the sautéed veggies evenly between the trays, layering them on top of the chicken.
Add Potatoes and SeasoningsAdd the potato chunks to the trays, then sprinkle thyme, rosemary, bay leaves, and more salt and pepper over everything. It’s all about building layers of flavor here!
Add Stock and WinePour the chicken stock and white wine (if using) into the trays until the ingredients are just covered. Give it all a gentle stir to combine.
Cover and BakeCover the foil trays tightly with foil and pop them in the preheated oven. Bake for about 1.5 to 2 hours, or until the chicken is cooked through and the vegetables are tender. Be sure to check halfway through to make sure the stew isn’t drying out. If it looks a little low on liquid, add more chicken stock.
Thicken the Stew (Optional)If you prefer a thicker stew, mix cornstarch with water to make a slurry. Once the stew is done baking, stir the slurry into the trays and return to the oven for another 10-15 minutes until the stew thickens up.
Add the PeasStir in the frozen peas during the last 10 minutes of cooking to keep them bright and slightly crisp. No one likes sad, mushy peas.
ServeServe hot from the trays with gluten-free crusty bread or rolls on the side, and watch your guests dig in like there’s no tomorrow.
Why This Oven-Baked Method Works
Cooking a stew for 35 people sounds intense, but baking it in foil trays is a total game-changer. The oven does all the work for you—just throw everything in, cover it up, and let it bake while you sip your wine (or sneak in a nap). Plus, the foil trays make cleanup an absolute breeze. You can bake multiple trays simultaneously if your oven has enough space, and then serve the stew straight from the trays.
Storage and Reheating:
If you miraculously have leftovers, store the stew in airtight containers in the fridge for up to 4 days. Reheat over low heat in a large pot or directly in the foil trays in the oven, adding a little extra broth if needed. For those who like to plan ahead, you can freeze portions for up to 3 months—just thaw in the fridge overnight and reheat before serving.
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