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’s 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.

Slow Cooker Spanish Chicken

 
 
Paleo dinner slow cooker chicken
 

Active time: 25 minutes

Total time: 4 hours

Yields: 4 quarts

Kitchen equipment needed: 5-quart slow cooker



Ingredients

  • 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


Preparation

  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. 

 

Paleo Lifestyle, RecipesMaria Cooper