We developed this slow-cook chicken recipe a few months ago, and it quickly became a new staple in our home. It’s delicious fresh out of the crock pot, and makes equally great leftovers. A true win for the working couple, or really, anyone who feels too busy to enjoy healthy, home-cooked food.
The great part about slow-cooking is that it leaves your oven available for cooking additional dishes. The perfect side dish for the Pepper Chicken is a roasted Cinnamon-Spiced Acorn squash. Although, this acorn squash recipe is so decadent, it could certainly be enjoyed on its own.
So, please enjoy a couple of our new recipes.
- 6 Chicken Thighs
- 1 Tablespoon Sea Salt
- 1 Tablespoon Fresh-Cracked Black Pepper
- 1 Tablespoon Paprika*
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1-2 Tablespoons Butter, Ghee or Coconut Oil (our preference is grass-fed Butter)
*If you are nightshade-free, omit the Paprika and add an extra tablespoon of fresh-cracked Black Pepper.
- Combine the Sea Salt, Black Pepper, Paprika, Garlic Powder and Onion Powder in a bowl.
- Season the Chicken Thighs generously on both sides with the dry rub.
- Place the seasoned Chicken along the bottom of the crock pot.
- Place two tablespoons of butter or ghee, separately, in on top of the chicken. The extra fat isn’t necessary (your chicken can cook like this without any additional liquid in the pot), it’s mainly for flavor.
- Turn your Crock Pot on Low and allow to cook for 4 hours.
- Just before serving, place the Chicken Thighs on a baking sheet and broil for 4-6 minutes to crisp the skin a little more.
Mmm… crispy & juicy…
- Serve & enjoy! (Careful while eating – it’s so “fall off the bone” that you’ll need to look out for bones!)
- 1 Acorn Squash (organic if you can get one)
- 2 tablespoons great-quality butter (best is from a grass-fed cow, such as Kerrygold)
- 2 teaspoons Cinnamon
- Sea Salt, to taste
- Preheat your oven to 400 degrees.
- Cut your Acorn Squash in half, and scoop out the seeds and stringy pulp from the center of each half.
- Fill the roasting pan with 1/4” of water for moisture.
- Place the squash face-up inside the roasting pan.
- Roast for 1 hour, or until the squash is tender.
- When done, put one tablespoon of Butter in each squash half. The heat from the squash will melt the butter.
- Sprinkle each squash half with a teaspoon of Cinnamon and a sprinkle of Sea Salt.
- Indulge! Serves 2.