Red Wine Vinegar Chicken and Steamed Greens

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Servings 4 servings


  • 4 tablespoons macadamia oil
  • 2 cloves garlic minced
  • 1 cup bone broth
  • 1/4 cup red wine vinegar
  • 4 8 ounce skinless boneless chicken thighs
  • Sea salt and freshly ground black pepper to taste
  • 6 cups chopped collard greens steamed


  • In a large bowl, whisk together oil, garlic, broth and vinegar.
  • Place thighs in bottom of a large crock cooker, pour the mixture over chicken, season with salt and pepper, make sure it’s fully saturated, then cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Shred chicken with forks once done and put aside half of chicken for the next day’s lunch (Shredded Chicken with Wilted Garlic Spinach).
  • Serve with side of steamed greens.


Related Lunch Recipe: Shredded Chicken with Wilted Garlic Spinach
SERVING SUGGESTION: roasted radishes (tossed in ghee and salt and pepper)
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