Ingredients
- 2 lbs bone-in chicken thighs
- 1 tsp sea salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp dried oregano
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 2 cups baby bella mushrooms, sliced
- 2 cups diced tomato with juice (sub nomato sauce for AIP)
- 1/2 cup chicken broth
- 1–2 tsp capers (adjust to taste)
- 1 tbsp parsley, chopped
- 1 tbsp fresh basil, chopped
Instructions
- Add the chicken to the bottom of the slow cooker and season well with salt, pepper, and oregano.
- Add the onion, garlic, carrots, and mushrooms over the chicken and mix well.
- Pour the broth and tomato over the top of the chicken and mushooms and mix well to combine.
- Place the lid on top of the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through to 165 F.
- Season the dish with capers, parsley, and basil along with additional salt and pepper to taste.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Fat: 6.5g
- Carbohydrates: 7.2g
- Fiber: 1.9g
- Protein: 31.5g