Slow-Cooked Ranch Chicken and Vegetables

All gluten free and mostly healthy recipes. The original recipe is linked but I try to note changes I've made to either suit my taste or make it gluten free.

2 medium onions, cut into thin wedges

1 tablespoon dried minced onion

2 teaspoons dried parsley flakes, crushed

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried thyme, crushed

½ teaspoon dried dill

5 pounds large chicken thighs, skinned (12 to 14 total)

2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of chicken soup

1 (8 ounce) carton sour cream

2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce (see Tips)

2 medium red and/or green sweet peppers, cut into ½-inch-thick strips

2 medium zucchini, halved lengthwise and thinly sliced

1 3-pound spaghetti squash

¼ cup snipped fresh parsley (Optional)

Directions at eatingwell.com

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