Thursday, July 18, 2013

Primal Lemon Pepper Chicken in the Crock Pot!


Today it was hot AND humid, so it was sounding pretty nice to cook in the crock pot instead of steaming up the house with dinner {plus, I was lazy from my morning Crossfit WOD...hello throw the dinner in a dish and let it cook itself!}.
Currently, we have a lot of chicken sitting in our freezer and we've officially eaten all the good stuff {wink, wink}, so I checked out some crock pot recipes for chicken and came across one that sounded delicious...
But, of course, I had to turn it Primal by tweaking the recipe. Here 'tis...

Lemon Pepper Chicken ingredients:

4 chicken thighs
1/4c coconut flour
1t ground black pepper
1/4c butter
2T dry italian dressing mix
1/2c fresh lemon juice
1/2c chicken broth {you can make this yourself or I used some natural chicken broth from our co-op.}

Dry Italian Dressing Mix:

1T garlic salt
1T onion powder
2T dried oregano
1t ground black pepper
1/2t dried thyme
1t dried basil
1/4t celery seeds
1T sea salt

I used my mortar and pestle to grind up all ingredients and mix together {you will have some extra...you're welcome!}

1. Trim off chicken thigh fat, rinse, and pat dry.
2. Mix together the coconut flour and pepper in a small bowl or plate.
3. Coat the chicken thighs with your flour/pepper mixture {this will be a thin layer}.
4. Melt butter in a saucepan {I used my cast iron pan} on the stove over medium heat.
5. Once the butter has melted and starts to sizzle, place the chicken thighs in the pan and let cook until just golden brown on all sides {do not cook it through}.
6. Coat crock pot dish with coconut oil and place chicken in crock pot.
7. Sprinkle 1T of the dry italian dressing mix over chicken.
8. Mix the chicken broth and lemon juice together and pour over the chicken thighs. Sprinkle the last remaining tablespoon of the dry italian dressing mixture over the chicken thighs.
9. Cook on low for 4hrs.

Enjoy!


This is how I spent the majority of the 4hrs waiting for dinner to be done :)