One Pan Braised Chicken and Vegetables

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes
One Pan Braised Chicken and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe. 

Course: dinner
Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
  • sea salt and freshly ground pepper to taste
  • 3/4 teaspoon smoked paprika
  • 2-3 tablespoons olive oil
  • 1 organic yellow or white onion, peeled and coarsely chopped
  • 6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
  • 6 medium sized carrots, peeled and cut into 3" pieces
  • 3 teaspoons flour (of your choice, recommendations in blog post above)
  • 2/3 cup white wine
  • 1 1/4 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Prep and cook chicken
  1. Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.

  2. Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:

  3. Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside. 

  4. If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden. 

  5. Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer. 

  6. Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley. 

  7. Add thyme to pan a few minutes before chicken is done.

  8. remove from heat, garnish with parsley, serve.

xo

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12 Fabulous Whole 30 Chicken Dinner Recipes!

Being on Whole 30 can change your life and your health, but it can also get a little dull unless you know how to shake it up with flavorful spices, sauces and sides. These 12 Fabulous Whole 30 Chicken Dinner Recipes are colorful, full of flavor, delicious and visually stunning!. And to keep your taste buds hopping I’ve included Italian, Thai, Portuguese, Indian, Moroccan, Grilled and good old fashioned southern chicken recipes in this collection. Each has a tasty sauce, dressing, gravy, dip or topping to keep things interesting!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

One Skillet Keto Portugese Style Chicken from Beauty and The Foodie

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Grilled Chicken With Strawberry and Arugula Salad from Cook with Me Darling

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Whole 30 Nashville Chicken Salad with Hot Mama Dressing from The Kitcheneer

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette from me, The Organic Kitchen

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

Chicken Tangine with Lemons, Dates and Apricots from Calm Eats

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

Mediterranean Paprika Rubbed Chicken Breasts with Olive Tapenade and Asparagus from me, The Organic Kitchen!

12 Fabulous Whole 30 Chicken Dinner Recipes!

 

Instant Pot Sesame Orange Chicken over Cauliflower Rice from Paleo Scaleo

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Whole 30 Chicken Bruschetta and Zoodles from me, The Organic Kitchen

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Italian Chicken Meatballs and Sweet Potato Spaghetti from Strength and Sunshine

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Easy Moroccan Chicken with Cauliflower Rice from The Organic Kitchen

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables from What Great Grandma Ate

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

 

Tandoori Style Chicken with Mango Chutney and Cauliflower Rice from me, The Organic Kitchen

12 Fabulous Whole 30 Chicken Dinner Recipes! #whole30 #chickendinners #grainfree #glutenfree #dairyfree

That About Sums It Up!

One of my favorite parts about the Whole 30 program is that it turns you into a better cook! I hope you enjoy these recipes and your Whole 30 learning experience ~ Linda Spiker

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Paella Valenciana with Chicken, Chorizo and Shrimp!

Last week I shared our Swiss mountain adventures and a recipe for delicious Traditional Swiss Rosti. Today we are heading into the beautiful city of Lucerne and sharing a recipe for Paella Valenciana with Chicken, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I include it in a post about Switzerland? It will all make sense in a minute, I promise.
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The City of Lucerne:

The city of Lucerne is the second stop on our 2018 European vacation (see Italy here and here). Lucerne is lovely, and quite the contrast from the more rural mountain regions of Switzerland, but just as beautiful! During the day, we visited the historical sights…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…spent time in, on, and around beautiful Lake Lucerne…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…toured the local gardens and castles…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…and even spent some time at local farmers markets where we had the best strawberries we have ever tasted!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

In the evenings we strolled the beautiful streets, walkied along the river…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

… and attended festivals and firework shows.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

We were surprised to see that the architecture in Lucerne is a mix of old European Brownstones, modern homes and traditional Swiss chalets. Sometimes the city of Lucerne even reminded me of New York City.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

Why Paella???

On our last night in Lucerne our family ate at a Spanish restaurant called Bolero where we enjoyed the most delicious and beautiful Paella. In my mind our trip to Switzerland will forever be linked to this classic Spanish rice dish. I decided I wanted to share a Paella dish on the blog, there’s only one problem, I have never made Paella!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

So I Enlisted a Little Help from My Spanish Daughter in Law

Being that I am from California, and not even remotely Spanish, I was a little intimidated to include a traditional Spanish paella recipe on my blog. Luckily my son is married to a beautiful girl of Spanish decent. Her name is Octavia, maiden name, Escamilla, and she just happens to know how to make a fabulous Paella. She’s also pretty easy on the eyes.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What is Paella?:

Paella is a classic Spanish rice dish made on the cooktop, in a single pan. The Escamilla family recipe calls for rabbit and mussels, which is wonderful and adventurous but I adjusted the recipe to be a little more USA grocery store friendly by using chorizo, chicken thighs, and shrimp.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What You Need To Know About The Rice and The Pan

Authentic Paella is made with a special rice called “Bomba”. This short-grain rice variety is grown near the village of Calasparra, Spain and is known for it’s ability to absorb large amounts of water while remaining firm. If you’re lucky, you can find Bomba in some grocery stores, I find it easier to just buy online. If you live near a Cost Plus World Market, they often carry it too. Paella is made in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If it turns out you love Paella and want to make it frequently, you can buy the paella pan when you are ready!

Soccorat, The Secret to Fabulous Paella:

Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!

Tips and what you need: Paella is best if made in Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba” (<—buy online or you may find it at Cost Plus World Market) You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.

5 from 16 votes
Paella Valenciana with Chicken, Chorizo and Shrimp!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)

Course: dinner
Cuisine: Spanish
Keyword: classic recipe, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 10 threads saffron toasted
  • 3 Tablespoons extra virgin olive oil
  • 1 small white or yellow onion peeled and diced
  • 8-9 oz pork chorizo no casing or casing removed
  • 4 boneless skinless chicken thighs, cut in half
  • 3 cloves garlic peeled and minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 32 oz chicken broth four cups
  • 2 cups paella rice or "bomba"
  • 8 raw shrimp deveined and shelled
  • 5 artichoke hearts packed in water quartered
  • 1 large tomato diced
  • 1/4 cup flat leaf parsley chopped
  • 2 lemons quartered for garnish and squeezing
Instructions
  1. Prepare all ingredients
  2. Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.
  3. Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
  4. Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
  5. Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook, stirring for 2-3 more minutes
  6. Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil
  7. Once boiling, turn heat to medium and let it simmer untouched and unstirred for about 20 minutes until all liquid is absorbed This is how the soccorat is created.It can be helpful to turn pan every 5 minutes to avoid hot spots. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned
  8. Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cook for five minutes on low

  9. Turn off heat and let sit for 5 minutes

  10. Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.

 

 

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Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

I know I have said this before, but one of the best things about Whole 30 (besides feeling great) is that it turns you into a better cook. When you can’t reach for the grains or dairy you have to get creative. And when that creativity results in something as wonderful as this Chopped Chicken Salad with Homemade Ranch, it’s a beautiful thing indeed. This salad is so good you would never know it was made without buttermilk!
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Chopped Chicken Salad with Ranch ~ #Whole 30 #Paleo #keto #chickensalad #ranchdressing

The Chop!

This salad is a meal unto itself. Finely chopped romaine, diced rotisserie or my pulled chicken, tomatoes, avocados, cucumbers, apple and walnuts all tossed in a homemade dairy free ranch dressing. It’s so delicious it rivals any restaurant chopped salad (actually it out does most restaurant salads but I didn’t want to sound braggadocious)

hopped Chicken Salad with Ranch ~ Whole 30/Paleo

That Creamy Dreamy Ranch Though…

This ranch dressing is just as creamy as my Buttermilk Ranch but it’s made with a version of my cashew milk recipe. (If you aren’t on Whole 30 you could use buttermilk in this recipe) You could also make it with coconut milk, but I will just say… I’ve tried it multiple ways and the cashews works and taste the best. And it really is just so easy! That said if you want to buy Whole30 Paleo approved ranch instead, here it is!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

How I Make It:

I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer.  I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:

  1. Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
  2. Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic!
  3. Then add the cashew milk, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Stunning Result!

A beautiful, delicious salad you can sink your teeth into. A chopped salad worth the chopping, that’s for sure! And that ranch dressing stays good for five days, trust me you’ll find other uses for it.

 Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Recipe: Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

What you will need: an immersion blender. If making your own nut milk you’ll need my cashew milk or almond milk recipes. If you prefer to buy Paleo/Whole 30 Ranch <—click!

5 from 12 votes
Chopped Chicken Salad with Homemade Ranch~ Whole30/Paleo
Prep Time
20 mins
Total Time
20 mins
 

A Paleo Whole 30 chopped chicken salad that will rock your world! Allow time to soak cashews for 3-4 hours

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
To Make Cashew Cream:
  • 1/2 cup raw cashews soaked and blended with 1/2 cup water
Ranch Dressing Ingredients:
  • 1 cup  light olive oil or avocado oil
  • 2 large eggs the second is back up ( both eggs need to be room temp, very important!)
  • Juice of half a lemon room temp
  • 1/2 cup cashew cream or coconut milk (If you aren't on W30 you could use buttermilk)
  • 2 tablespoons cilantro chopped
  • 2 tablespoons chives chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
The Salad:
  • 1 smallish head romaine lettuce chopped finely
  • 1 medium tomato. diced small
  • 1/2 a cucumber diced small
  • 1 apple diced small
  • 1 avocado diced small
  • 1/2 cup walnuts chopped
  • 2 cups rotisserie chicken or leftover roasted chicken
Instructions
Make the dressing:
  1. Bring one cup water to boil. Turn off heat and add cashews. Allow to soak for 3-4 hours. Strain and rinse. Place soaked cashews in blender and add 1/2 water. Blend until smooth. That's your cashew cream. Set aside.
  2. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  3. Add the juice of half a room temp lemon.
  4. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew milk (or coconut cream if using, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!
The Salad:
  1. Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.

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How to Make Pulled Chicken~ Crock Pot & Instant Pot

Pulled chicken, how do I love thee? Let me count the ways… I love thee in a sandwich, tossed in a salad, or tacos, quesadillas or soups, mixed with BBQ sauce and topped with coleslaw…basically I love thee just about every way. Ok, enough with the poetry, let’s learn how to make Pulled Chicken in the Crock Pot or Instant Pot!
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How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

It’s So Simple You Almost Don’t Need a Tutorial…

…except that’s how I make money, so you do need one. To make pulled chicken I use an Instant Pot. A crock pot is great too though so don’t panic.The advantage of the Instant Pot is that it takes minutes versus hours, but either way you end up with tender, juicy chicken you can use in a variety of ways throughout the week, as mentioned in my corny poem above.

How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

How You Do It:

I like to use a combination of bone in, skin on chicken breasts and thighs for pulled chicken. Bone in, skin on gives you the moistest most flavorful chicken, and because breast meat is much drier than thigh meat I think four thighs/two breasts is the perfect ratio. Of course you can mix it up in whatever way floats your boat. To add even more flavor I roughly chop a yellow onion and a clove or two of garlic, add 1 cup of broth and cook that bird to juicy perfection!

How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

How To “Pull”

To shred the chicken you have two options. Option 1: two forks. After removing the skin and separating the meat from the bones, you use one fork to hold the meat down and use the other fork to ‘pull’ the chicken into shreds. If you have a Kitchen Aid Stand Mixer you can simply place meat in the mixer with the ‘flat beater’ attachment and let the machine take care of it in seconds. Both ways work well so don’t sweat it if you don’t have a mixer.

How to Use Your Pulled Chicken:

Use pulled chicken in my 15 Minute Chicken Tortilla SoupBlackened Chicken and Quinoa Salad, or my BBQ Pulled Chicken Sammys and Slaw!

The Recipe: Pulled Chicken: Crock Pot and Instant Pot

What you will need: an Instant Pot or crock pot.This recipe is Paleo and Whole 30 compliant!

Pulled Chicken: Instant Pot or Crock Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

I offer two ways to make pulled chicken: Instant Pot or Crock Pot. Both work perfectly well but the Instant Pot version is done in 15 minutes! You can use pulled chicken in tacos, soups, salads, on top of pizzas, pastas...you name it, it works!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, Instant Pot
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 2 bone in skin on chicken breasts
  • 4 bone in skin on thighs
  • 1 yellow onion peeled and roughly chopped
  • 1-2 cloves garlic peeled and roughly chopped
  • 1 cup chicken broth
  • Sea salt and freshly ground pepper to taste
Instructions
For Instant Pot:
  1. Salt and pepper chicken to taste, set aside
  2. Place broth, onions and garlic in bottom of Instant Pot
  3. Add wire rack trivet and place chicken on top
  4. Plug in Instant Pot (yeah, you gotta do that)
  5. Seal the Instant Pot lid closed and make sure steam vent is in 'sealed' position
  6. Press "manual", "high pressure" and press the + or - button until the timer says 14 minutes

  7. Wait a few seconds and the machine will say "on" and make a beep. That's it. The pressure will build and soon the machine will cook and count down the minutes. When it gets to zero you'll hear a beep and the machine will switch over to "low" keeping the chicken warm until you are ready to shred.
  8. With a hot pad or wooden spoon carefully turn steam vent to 'open' and allow steam to completely release before opening lid.
  9. Remove chicken, discarding broth and onions
  10. Use forks to remove skin from chicken (discard)
  11. Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)
  12. You may now use the chicken as is, or add bbq sauce, taco seasoning, moroccan seasoning, cajun spices etc...whatever you decide!
For Crock Pot:
  1. Salt and pepper chicken to taste, set aside
  2. Place broth, onions and garlic in bottom of crock pot, add chicken on top
  3. Cook on high for 3-4 hours or low for 6-7 hours
  4. Remove chicken, discarding broth and onions
  5. Use forks to remove skin from chicken (discard)
  6. Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)
  7. You may now use the chicken as is, or add bbq sauce, taco seasoning, moroccan seasoning, cajun spices...whatever you decide!

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All photos and recipes are copyrighted by Linda Spiker.

Post tags: Gluten free, grain free, dairy free, whole 30