- 6 chicken thighs, bone in skin on
- 1 Tbsp avocado oil, coconut oil, or olive oil.
- 2 Tbsps coconut aminos, liquid aminos
- 1 cup bone broth
- 2 Tbsps raw honey
- 3 cloves garlic, minced
- 2 Tbsps fresh grated ginger
- 2-3 Tbsps fresh chopped parsley, to garnish
- 2 cups cooked brown rice or quinoa to serve
INSTRUCTIONS:
- Preheat a skillet over med-hi heat. Add in 1 Tbsp oil and chicken thighs skin side down.
- Brown nicely for about 2-3 minutes, per side.
- In a small bowl, whisk broth, coconut aminos, fresh ginger, honey and garlic.
- Place the chicken thighs (skin side up) in the slow cooker and pour sauce over the honey garlic mixture.
- Cover and cook on low for 6-7 hours.
- Once chicken is ready, serve with cooked brown rice or quinoa, and garnish with parsley