Chicken thighs, bone-in, skinless
((; boneless; if you prefer); (about 6-8 pieces))
1 small head
Green cabbage
(9-ounce bag of shredded; OR; medium; of green; red; finely shredded)
454 gm
Cauliflower crumbles/rice
(or 1 medium head of; broken into florets and riced in a food processor)
1 cup
Bone broth, Organic
2 tsp
Garlic-herb seasoning, Zatatain's
(or see 'Notes' below for link to Paleo brand)
1 dash
Salt and pepper
(to taste)
1 medium
Lemon
(fresh; sliced (optional, for serving))
Instructions
Heat 1 teaspoon of avocado or olive oil in a large skillet over medium heat. Saute the chicken thighs for 2-3 minutes per side, turning once to brown lightly on each side.
Place the shredded cabbage mixture in the bottom of a large slow-cooker (at least 6 quarts). Add the cauliflower rice on top.
Next, place the chicken thighs on top of the vegetables and add the bone broth and Garlic & Herb spice blend.
Cover the slow-cooker with the lid and set to cook on high for at least 6 hours (or up to 8 hours).
Serve the chicken and veggies with a wedge of lemon and salt and pepper, to taste. Remove the bone before consuming.
