I made this chicken last Wednesday for dinner and there was more than enough for lunch for John and I the following day. I love my little helpers in the kitchen and Rowan was super cute stacking the cut up parsnips like blocks! This dish was beyond easy, versatile, and all three of the boys asked for seconds!! We ate the dish with a spinach salad for dinner and for lunch the next day I served the chicken over some steamed kale.
Please feel free to use different veggies if you like, but I loved the way the parsnips tasted paired with the sage and chicken….
Scrumptious Slow Cooker Chicken
2.5 lbs boneless, skinless chicken thighs
4 celery stalks
1 red onion
10-12 whole garlic cloves
¼ cup coconut oil
1 cup chicken broth
1 tablespoon dried thyme
1 tablespoon rubbed sage
Sea salt and black pepper to taste
Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.