Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 2 cups cauliflower florets
  • 1 large bell pepper, sliced into thick strips
  • 2 medium zucchini, sliced into half-moons
  • 1 cup fresh green beans, trimmed
  • 1 small red onion, wedged
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the vegetables. Slice the zucchini into half moons and the bell pepper into thick strips. Trim the green beans.
  2. Layer the base. Place the red onion wedges and cauliflower florets at the bottom of the slow cooker. Note: These are the heartiest and need the most direct heat.
  3. Season the chicken. In a bowl, toss the 1.5 lbs of chicken thighs with olive oil, minced garlic, oregano, smoked paprika, salt, and pepper.
  4. Add the protein. Lay the seasoned chicken thighs directly on top of the cauliflower and onions.
  5. Add the remaining veggies. Pile the zucchini, bell peppers, and green beans on top of the chicken.
  6. Pour the liquid. Whisk the lemon juice into the 0.5 cup of bone broth and pour it over the top. Do not stir.
  7. Set the timer. Cover and cook on LOW for 6 hours until the chicken is tender and pulling apart.
  8. Check for doneness. Ensure the chicken has reached an internal temp of 165°F and the green beans are fork tender.
  9. Garnish and serve. Give it a gentle toss before serving to coat everything in the light pan juices.