Chicken thighs are made for the slow cooker—they stay juicy and delicious even with a long cooking time. Cooking meat on the bone, as is done here, makes it extra-flavorful as well. Be sure to remove the skin, though. A dry-heat method of cooking—such as roasting—makes chicken skin crisp and delectable, but the moist heat of the slow cooker does not give it that same appeal.
Serves 4
Prep: 15 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 15 minutes
1 cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
¾ pound green beans, trimmed and halved crosswise
1 small white onion, diced
3 Roma (plum) tomatoes, cored and quartered
8 bone-in chicken thighs (2 to 2½ pounds total), skin removed (see Tip, page 169)
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
2 lemons, cut into ¼-inch-thick slices, seeds removed
In a 6-quart slow cooker, combine the broth, green beans, onion, and tomatoes. Place the chicken on the vegetables and sprinkle with the salt, pepper, and thyme. Top the chicken with the lemon slices.
Cover and cook on low for 8 hours or on high for 4 hours. Serve the chicken with the vegetables.