Sunday Afternoon Pot Roast-Style Chicken

Name: Sunday Afternoon Pot Roast-Style Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless); 1 tablespoon olive oil; 0.5 teaspoon black pepper; 0.5 teaspoon kosher salt; 1 yellow onion (large, chopped); 3 clove garlic (minced); 2 carrots (peeled, cut into 1-inch pieces); 2 celery stalks (cut into 1-inch pieces); 1 pound radish (trimmed, halved); 2 fresh rosemaries; 1 bay leaf; 1.5 cup chicken broth (low-sodium); 1 tablespoon cornstarch; 2 tablespoon water (cold)

Tender chicken thighs and hearty root vegetables slow-cooked until falling apart in a savory, aromatic broth.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $16.56/serving

Dietary

Low-Sugar
Low-Carb
Nut-Free
Gluten-Free
Dairy-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless)
1 tablespoon olive oil
0.5 teaspoon black pepper
0.5 teaspoon kosher salt
1 yellow onion (large, chopped)
3 clove garlic (minced)
2 carrots (peeled, cut into 1-inch pieces)
2 celery stalks (cut into 1-inch pieces)
1 pound radish (trimmed, halved)
2 fresh rosemaries
1 bay leaf
1.5 cup chicken broth (low-sodium)
1 tablespoon cornstarch
2 tablespoon water (cold)

Instructions

Pat the 2 pounds chicken thighs dry. Season with 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned. Transfer browned chicken to a 6-quart slow cooker.
Add the 1 chopped yellow onion, 3 minced garlic cloves, 2 carrots, 2 celery stalks, 1 pound radishes, 2 sprigs fresh rosemary, and 1 bay leaf to the slow cooker with the chicken.
Pour in 1 1/2 cups low-sodium chicken broth. Cover and cook on low for 4-5 hours or on high for 2.5-3 hours, or until the chicken is very tender and easily shreds.
Carefully remove the bay leaf and rosemary sprigs. Shred the chicken using two forks.
If desired, to thicken the sauce, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl. Stir this slurry into the slow cooker liquid. Cook on high for another 15-20 minutes, or until the sauce has thickened slightly. Serve warm.

Notes

Radishes, when slow-cooked, lose their pungent flavor and develop a mild, almost potato-like texture, making them a great low-carb alternative to traditional root vegetables. For the freshest herbs, add a few sprigs of fresh parsley or thyme at the very end.

Nutrition (per serving)

Calories: 390
Protein: 45 g
Carbohydrates: 15 g
Fat: 16.5 g
Fiber: 4.5 g
Sodium: 350 mg
Saturated Fat: 3.5 g
Sugar: 5 g
Cholesterol: 150 mg