Slow Cooker Spanish Chicken

I just purchased a new slow cooker for the many cold nights we are having in Boulder, CO this year. As I experiment with new dishes, it is such a treat to fill my slow cooker with ingredients before bed, and wake to a delicious smelling kitchen! This Slow Cooker Spanish Chicken is easily adaptable to the auto-immune protocol by removing the pine nuts and cumin. A 3-hour slow-cook is fine for this dish, so load your ingredients, run an errand, get the kids’ homework done, and dinner is ready! An overnight cook works as well.

Active Time: 25 minutes

Total Time: 4 hours

Yields: 4 quarts

Kitchen Equipment Needed: 5-quart slow cooker

slow cooker spanish chicken, autoimmune, gluten sensitivity, food allergies, FODMAPS, paleo

Ingredient List

  • 2 pounds boneless skinless chicken thighs, cut into 1½” cubes seasoned with 2 tablespoons high mineral sea salt
  • 2 yellow onions, chopped into ¼” pieces
  • 1½ teaspoons saffron
  • 4 bay leaves
  • 4 cups homemade chicken stock (if using store-bought, decrease salt for chicken to 1 tablespoon)
  • 2 cups carrot slices
  • 2 cups chopped rinsed kale
  • 4 garlic cloves, minced
  • 2 teaspoons dry thyme
  • 1 tablespoon + 2 teaspoons toasted cumin
  • 1 lemon, zested and juiced
  • ½ cup toasted pine nuts or toasted almond slivers (See note)
  • 1-2 cups of chopped fresh parsley
  • 3 cloves grated garlic

Directions

  1. Add all ingredients to the crock pot, omitting the last 4 ingredients: lemon, nuts, parsley, and the final bit of garlic.
  2. You can use the “High” setting for 3 hours, and during the last 20 minutes of cooking, add the lemon, nuts, and garlic. Alternatively, set the crock pot to low, and cook the dish overnight for 6-8 hours, or while gone for the day.
  3. Season to taste with lemon, salt and pepper.
  4. Serve immediately, or store in containers for up to 6 days.

 

Note: Toast pine nuts or almonds in a small pan on medium high heat, stirring often for 3-5 minutes.

 

Serve with Paleo Cauliflower Rice!

Serve this Slow Cooker Spanish Chicken over a simple herbed cauliflower rice. Simply chop a head or 2 of cauliflower in large pieces, stem and all. Pulse it in your food processor until rice-sized pieces form. Toss it in a bowl with a bit of oil, salt and pepper, and roast until caramelized and delicious at 400 degrees, about 45 minutes. Toss with lemon and parsley to taste. 

 

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