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