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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook Ingredients:
2 tablespoons butter |
2 teaspoons minced garlic |
1 cup chicken broth |
2 tablespoons white wine |
1/4 teaspoon black pepper |
3/4 teaspoon kosher salt |
1/3 cup quinoa, rinsed |
1 tablespoon quinoa, rinsed |
1/2 medium onion, finely chopped |
2 celery ribs, finely chopped |
2 carrots, peeled and finely chopped |
2 lbs boneless skinless chicken thighs, fat trimmed |
1 tablespoon chopped fresh parsley (optional) |
Directions:
1. Add all ingredients except for chicken and parsley to the slow cooker crock and mix well to combine. Place chicken thighs on top of the mixture.
2. Cover and cook on LOW for 8 hours. To serve, transfer chicken thighs to individual bowls using tongs. Mix the quinoa and vegetables well, then spoon into the bowls alongside the chicken. Sprinkle with fresh parsely, if desired.
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