Total prep time: 15 minutes Total cook time: 4-4.5 hours
2.5lbs – 3lbs boneless chicken breast and thighs (you can add drumsticks)
1½ Tbsps. Garlic Powder
1 Tsp Onion Powder
½-1 Tbsp. Black Pepper
¼ Tsp Sea Salt
¼ Cup Brown Sugar
¼ Tsp Cumin (Optional)
1-2 springs Fresh Oregano
Canola Oil Spray
Equipment: Slow Cooker, parchment paper
In small bowl combine garlic powder, onion powder, black pepper & sea salt (add Cumin if using). Lay the chicken out on parchment paper and sprinkle the mixture evenly over the chicken. Followed by sprinkling the brown sugar. Turn the chicken over and repeat. (Note: I do not season in a bag as I prefer to make sure that the chicken is evenly coated with the seasonings.)
Lightly spray the slow cooker with the Canola oil. Place the chicken into the Slow Cooker with the breast meat on the bottom followed by the thighs (mixing in drumsticks if using). Then sprinkle the fresh oregano on top, cover and set the Slow Cooker on high for 4 hours. If you re using more breast meat than thighs cook for 4.5 hours.
After cooking for 4 hours the chicken should be soft and tender almost falling apart. Serve hot with your favorite sides.
NOTE: For crispier chicken, place on broiler pan and into the broiler on low for 4-7 minutes. Serve with Slow Cooker sauce on the side.
ROASTED BEETS: Simply clean the desired number of beets 3-5 is suggested (wear gloves as your hands will get covered in the beets juice)
slice into thin circles or cubes if you prefer.
Place Beets in large glass bowl and lightly season with sea salt & brown sugar.
Mix evenly with a very light coat of extra virgin olive oil.
Place Beets on baking sheet and in a preheated 400degree oven roast the beets until crisp or desired tenderness.
Beets can be eaten on the side or mixed into your favorite salad.
Sautéed Confetti Quinoa