It’s time for my weekly edition of Laura’s slow cooker recipe. This recipe is from Paleolithic Slow Cooker. I find the name of the cookbook entertaining since I’m pretty sure they did not have slow cookers in the Paleolithic era! But for all you Paleo peeps out there, this is for you (and for regular people too) 🙂
3 tablespoons coconut oil
2 pounds bone-in chicken breast
2 stalks of celery, sliced
4 cloves garlic, minced
1 large onion, chopped
3 large bell peppers – any color, sliced
15 oz diced tomatoes (about 3.5 tomatoes)
1 tablespoon oregano
1. Turn your slow cooker on high while you get your ingredients ready.
2. Place the coconut oil on the bottom and allow it to melt.
3. Place the remaining ingredients into the slow cooker and reduce the slow cooker to low.
4. Cook for 7 to 8 hours.
5. Serve with spaghetti squash if desired. (I did not because the soupy style seemed more interesting to me plain).
This recipe is super easy and very healthy since the meat has been cooked on the bone. The minerals and nutrients from the bone end up in the broth and the slow cooking nature of it keeps them viable. Beware, there is no salt in this so if you like your stuff salty, add a teaspoon before you start cooking. This recipe is great for a work day, you throw everything in in the morning and come home from work and it’s ready! Happy cooking!
I have a silly question. Where did the broth looking stuff come from?
Not a silly question at all! It’s juices from the meat and veggies! You don’t have to add any liquid to this recipe 🙂