Crock Pot Chicken Thighs

The crock pot — used more often when the weather gets chillier. So I scrounged around looking for a recipe that uses chicken thighs and found a Paleo Savory Cinnamon Slow Cooker recipe – although the original recipe uses chicken breasts. I also altered the ingredients a little bit — but not much.

This recipe can be made ahead of time, frozen and then defrosted in the refrigerator the night before to use the following day.

I did not freeze the recipe but instead marinated everything in the refrigerator for a couple of hours in the morning then tossed it in the crock pot for a few hours.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 Bell Peppers, sliced
• 1 Onion, diced
• 2 teaspoons Paprika
• 4 Cloves of Garlic, minced
• 2 teaspoons cinnamon
• 1 cup of Chicken broth
• 1/8 teaspoon Nutmeg

Directions

1. Combine all the ingredients in a Ziplock freezer bag, remove all the air and seal it.
2. Marinade for at least a couple hours or alternatively, freeze overnight and defrost before it’s time to put it in the crock pot.
3. Pour contents of the bag into the crock pot and cook on low for 6 hours or on high for 4.

And that, my dear friends, is all it takes. It tastes absolutely delicious.

Enjoy!