Paleo
Slow-Cooked Chicken Thighs and Bell Peppers
Cilantro Mashed Sweet Potatoes and Pan-Seared Brussels Sprouts
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ½ Tbsp ground cumin
- ¼ tsp ground coriander
- 1½ red bell peppers, thinly sliced
- 1 onion, thinly sliced
- ½ cup low-sodium chicken broth
- 2 Tbsp chopped fresh cilantro (or use parsley)
Instructions
- Lightly season chicken with salt and pepper, and place in a 4-quart slow cooker.
- Sprinkle cumin and coriander over chicken; top with bell peppers, onion, broth and cilantro.
- Cover and cook on LOW 8 hours. (Reserve half of chicken for Green Chile Chicken Lettuce Wraps recipe.) Serve remaining chicken over mashed sweet potatoes.
Side Dish Ingredients
- 1 lb sweet potatoes, peeled and cut into 1-inch pieces
- 1 Tbsp coconut oil
- 1 Tbsp chopped fresh cilantro
- ½ lb Brussels sprouts, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp raw honey
- ¼ cup low-sodium chicken broth
- 1 tsp fresh lime juice
Side Dish Instructions
- Boil potatoes in water to cover 10 minutes or until tender. Drain and return to pot.
- Add ½ Tbsp oil and cilantro; mash with a potato masher to desired consistency. Season to taste with salt and pepper.
- Combine Brussels sprouts, ½ Tbsp oil, salt, pepper, and honey.
- Heat a large skillet over high heat; add Brussels sprouts; cook 2 minutes.
- Stir in broth; reduce heat, and cook 8 minutes or until tender and browned. Toss with lime juice.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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