Ingredients
Units
Scale
- 4 skin-on chicken thighs
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1 lemon
- 150 g new potatoes
- 200 g tenderstem broccoli
- 5 g butter
Instructions
- Arrange the chicken thigh in the slow cooker so they are all touching the base evenly.
- Squeeze the whole lemon over the chicken thighs.
- Sprinkle the salt and pepper over the chicken thighs.
- Place the potatoes on top of the chicken.
- Cook on low in the slow cooker for 6 hours, or on high for 3.5 hours.
- When ready to serve, steam the broccoli then drain and toss in the butter and a little extra salt and pepper if you like.
- Alternatively put the broccoli in the slow cooker 1 hour before serving.
- I also like to remove the potatoes from the slow cooker and toss them in any leftover butter from the broccoli. This adds a sheen to them, which can be nice after they've been slow cooked.
- Plate everything up and divide the juices in the slow cooker between the two plates by pouring over the chicken, potato and broccoli.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: paleo
Nutrition
- Calories: 750
- Sugar: 4
- Sodium: 1423
- Fat: 48
- Saturated Fat: 13
- Carbohydrates: 26
- Fiber: 4
- Protein: 53
- Cholesterol: 283