A generous amount of ghee gives the simple sauce for this chicken rich, buttery flavor that is brightened with lemon and briny green olives.
Serves 4
Prep: 25 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 30 minutes
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
8 boneless, skinless chicken thighs (about 2 pounds total)
1 lemon, thinly sliced
½ cup chopped Whole30-compliant pitted green olives
2 medium parsnips, peeled and sliced ½-inch thick
2 medium russet potatoes, peeled and sliced ½-inch thick
¼ cup melted Clarified Butter (page 296) or ghee
2 tablespoons tapioca flour
In a small bowl, combine the garlic powder, oregano, salt, paprika, and pepper. Sprinkle 2 teaspoons of the garlic seasoning over the chicken. Place the chicken in a 6-quart slow cooker. Add ½ cup water, the lemon slices, and olives.
In a medium bowl, combine the parsnips and potatoes; sprinkle with the remaining garlic seasoning. Add to the slow cooker and pour the melted butter over all.
Cover and cook on low for 6 hours or on high for 3 hours. Transfer the chicken, potatoes, and parsnips to a platter; cover and keep warm.
Turn the slow cooker to high if using the low setting. In a small bowl, stir together the tapioca powder and ¼ cup water; add to the cooking liquid. Stir until the sauce is thickened, about 3 minutes. Serve the sauce over the chicken, potatoes, and parsnips.
Instant Pot Variation Follow the directions the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 15 minutes. Use natural release for 5 minutes, then quick release. After stirring in the tapioca slurry, select Sauté and adjust to Less/Low. Follow the remaining directions.