2.5 lbs boneless, skinless chicken thigh
3 parsnip
3 carrots
4 celery stalks
1 red onion
10-12 whole garlic cloves
¼ cup coconut oil
1 cup chicken broth
1 tablespoon dried thyme
1 tablespoon rubbed sage
Sea salt and black pepper to taste
Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.
My alterations:
1. I used bone in chicken thighs
2. Potato's instead of parsnips (although I would love to try parsnips soon)
3. Yellow onion
4. I did not add any oil but you could substitute olive oil 5. I served the chicken over quinoa (or you can serve it over rice)
6. I added more vegetable
