Crock Cooker Chicken

Servings 4 people


  • 1 cup baby carrots
  • 2 small onions thinly sliced
  • 1 tablespoon olive oil
  • 4 skinless chicken thighs
  • sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon dried thyme
  • 1 cup apple cider
  • 1 14.5-oz. can low sodium chicken broth


  • Place the baby carrots in a crock cooker then cover with sliced onions.
  • Heat the oil in a skillet over medium-high heat; add chicken and brown evenly on all sides; layer over baby carrots and onions in slow cooker.
  • Sprinkle with salt, pepper and thyme then pour cider and broth on top.
  • Cover and cook on LOW for 8 hours or until baby carrots are tender and chicken is cooked through.
  • Drain cooking liquid into a saucepan; simmer over medium heat until reduced and slightly thickened.
  • Serve sauce over chicken.


LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (see Day 4 directions). SERVING SUGGESTION: Instead of Faux-Tay-Toes, serve mashed russet potatoes. KOSHER: No changes necessary. GLUTEN FREE: Make sure cider and broth are gluten free. NUTRITION: per serving: 232 Calories; 8g Fat; 25g Protein; 16g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. Points: 6
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