Garlic Crock Pot Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
12 Chicken Boneless/SkinlessThighs (about 3 #)1.5 cups Beef Broth, Pacific Foods Low Sodium,5 large Carrots peeled & large chop2 large onions, large chop2 medium stalks of Celery, large chop1Tbsp Macadamia Nut Oil2 tsp Paprika1/2 tsp ground sage2 tsp Italian Seasoning10 cloves of garlic, peeled1 tsp sea salt1 tsp black pepper1/2 tsp guar gum for thickening of juices
Place chopped carrots, onions, & celery on the bottom of the slow cooker. Top with thighs & add broth. Sprinkle macadamia nut oil over the chicken & then sprinkle chicken with seasoning & rub in to the chicken. Top with garlic.
Cover & cook for 8 hours on low.
Remove chicken & vegetables covering with foil to rest. Add guar gum to thicken juices
Serving Size: Makes 9 servings or about 3.5 oz chicken thigh with about 1/2 cup of sauce & vegetables.
Cover & cook for 8 hours on low.
Remove chicken & vegetables covering with foil to rest. Add guar gum to thicken juices
Serving Size: Makes 9 servings or about 3.5 oz chicken thigh with about 1/2 cup of sauce & vegetables.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 5.3 g
- Cholesterol: 76.4 mg
- Sodium: 398.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 19.7 g
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