You had us at slow cooker.
This is the perfect chicken dish for those busy weeknights! This healthy and dairy free dinner has so much flavour from the sautéed vegetables and slow cooked chicken. Having all ingredients cook in the same pot for 8 hours ensures a fusion of flavours in this delicious dish. A great entrée to prepare for a dinner party with friends!
1 whole chicken, cut into pieces
2 tbsp. coconut oil
Herbamare and pepper
2 organic onions, cut in half and sliced
4 cloves organic garlic, finely chopped
2 organic red peppers, cut into strips
3 organic carrots, peeled and sliced
3 stalks organic celery, cut into chunks
2 organic zucchini, sliced in half lengthwise and then cut into chunks
1 cup organic mushrooms, halved
1 28oz can Eden diced tomatoes
1 cup chicken stock or white wine
1 tbsp. coarse sea salt
1-3" piece wakame
Sprinkle Herbamare and pepper over chicken pieces. Melt coconut oil in large skillet and add chicken pieces. Fry until browned. Remove. Add in vegetables and sauté a couple minutes. Add chicken pieces to slow cooker. Throw in sautéed vegetables, chicken stock or wine, sea salt, tomatoes and wakame, Stir to combine.
Cook on LOW setting for 8 hours, or HIGH setting for 4 hours. If desired, remove bones from chicken (this also thickens up stew).
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