AIP Easy Slow Cooker Chicken Thighs and Vegetables

Category: Main Dish

Servings: 4-6


  • 2 lb chicken thighs, bone in
  • 1 Tbsp fresh thyme, minced
  • 1 Tbsp fresh rosemary, minced
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 2 large sweet potatoes, cubed
  • 3 large carrots, chopped
  • 3 cups broccoli, chopped
  • 1 onion, chopped
  • 2 Tbsp avocado oil
  • 1 Tbsp coconut oil


  1. Cut broccoli, carrots, onion, and sweet potatoes into one inch cubes, then set aside.
  2. Grease crock pot with coconut oil then add in vegetables.
  3. Rinse and pat dry chicken thighs. Drizzle thighs with avocado oil then season with rosemary, thyme, and remaining seasonings.
  4. Heat 2 Tbsp oil in a large skillet over medium-high heat. Place chicken thighs, skin side down, in skillet and cook until skin turns golden brown, about 3-4 minutes. Flip and repeat on the second side. Remove chicken thighs from skillet and place over vegetables in the crock pot.
  5. Cover and cook on low for 5-6 hours.