Slow Cooker Paleo Chicken Breasts Recipe

Slow cooker Paleo chicken breasts recipe. Boneless and skinless chicken breasts with Marsala wine, garlic, mushrooms, and fresh herbs cooked in a slow cooker. You may also like Chicken Stew with Potato Dumplings:

Slow Cooker Chicken Stew with Potato Dumplings Recipe

Makes 8 servings

Ingredients: 3 pounds (1.44 kg) bone-in chicken thighs, skin removed, 2 large carrots, peeled and sliced, 2 ribs celery, sliced, 2 medium parsnips, peeled and sliced, 1 large sweet potato, peeled and cubed, 4 scallions, trimmed and sliced, 4 cups (1 L) low-sodium fat-free chicken broth, 1 cup (250 ml) water, 1/2 teaspoon (3 ml) dried sage leaves, 1/4 teaspoon (1 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper,1 package (500 g) fully-cooked gnocchi, 2 tablespoons (30 ml) cornstarch mixed with 1/4 cup (60 ml) cold water, hot pepper sauce

Instructions: Place chicken thighs in a 6-quart (6 L) slow cooker. Top with sliced carrots, celery, parsnips, scallions, and cubed sweet potatoes. Pour chicken broth and 1 cup (250 ml) water over vegetables, then sprinkle with dried sage, salt, and black pepper.

Cover slow cooker and cook on low-heat setting for 6 hours. Open the lid and, using tongs, transfer cooked chicken thighs to a cutting board. Increase heat to high. Add fully cooked gnocchi to the mixture in the slow cooker. Cover slow cooker again and cook for a further 10 minutes.

Meanwhile, let the chicken cool slightly, then, using two forks, remove cooked chicken from bones and shred. Discard bones.

When the gnocchi are cooked through, return shredded meat to the slow cooker. Stir cornstarch mixture into the mixture in the slow cooker. Cover slow cooker and cook for 1-20 minutes longer or until thickened. Stir in hot pepper sauce to taste.

Remove chicken stew from the slow cooker and ladle it into soup bowls. Serve hot.

Slow Cooker Paleo Chicken Breasts Recipe

Ingredients

• 3-4 large skinless and boneless chicken breasts
• 3 cloves garlic, peeled and minced
• 10 oz (300 g) white mushrooms, washed and sliced
• 1 cup (250 ml) Marsala wine
• 1/2 cup (125 ml) reduced-sodium fat free chicken broth
• 1 tablespoons (15 ml) balsamic vinegar
• 2 tablespoons cornstarch combined with 2 tablespoons cold water
• 3 tablespoons chopped fresh parsley
• 1 oz (30 ml) coconut milk
• salt and freshly ground black pepper, to taste

Method