Winter is still hanging on with another day of a deep freeze in Alabama. This past weekend, Austin TX was warm and beautiful. This week in Alabama, we have to look hard to find anything blooming green and our pollen is covered in frost. Since the weather is still giving us these cold days, I’m still making cold comfort food. I needed this to cook all day today, so I pulled out the slow cooker. This meal takes a bit of prep time with searing chicken and making a quick flourless pan gravy, so allow 20-30 minutes total from a clean empty counter to putting on the lid.
Slow Cooker Paleo Chicken with Parsnip Puree
- 2 lbs Chicken Thighs and Legs (I used bone-in to get that bone broth goodness)
- 1 15 oz can of small quartered artichokes
- 3 Tablespoons clarified butter or ghee or Olive oil.
- 4 large parsnips, sliced into quarter lengths. You want them big enough to easily pull out of crock and purree. Do not slice like carrots!
- 1 cup bella mushrooms, sliced.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried thyme, 1 sprig fresh thyme reserved for last
- 1 teaspoon smoked paprika
- 1 teaspoon Herbs de Provance (or use an Italian seasoning blend)
- 3 Cups ham broth (depth of flavor. Use chicken broth if preferred) DIVIDED into 1.5 cups and 1.5 cups.
- 2 Tablespoons apple cider vinegar
- Salt and pepper
- Heat pan to med-high. Then add fat of choice. Let it warm. Meanwhile, sprinkle chicken in salt/pepper, paprika and herbs de provance. Sear chicken on all sides in pan for 2-3 minutes. I did this in two batches. Add the first batch to the crock. Add the second batch to the pan.
- On top of first batch of chicken, layer onions, garlic, artichokes, and mushrooms.
- Add second batch of chicken over vegetables. Keep pan on med-high heat.
- In a small bowl, combine 1.5 cups of broth, the Apple cider vinegar, and dried thyme. Whisk together. Pour into pan, using whisk to scrape up the bits. Let sauce reduce for 2 minutes. This will not be a thick gravy, but a very flavorful pan sauce.
- Lay parsnips all around top and wedge some down the sides. You want to be able to easily remove these later.
- Pour the other 1.5 cups of broth over all the chicken/vegetables. Then add the pan sauce over chicken and vegetables. Cover and cook on low 8-10 hours.
- Remove parsnips. Puree in food processor until desired consistency. Add salt, if needed and extra pat of butter, if needed.
- Serve when ready.