Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 cups (300g) chopped cauliflower florets
  • 1 cup (150g) diced celery
  • 1 cup (150g) diced carrots (optional, adjust for low carb)
  • 1 cup (150g) diced bell peppers (any colour)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tablespoon (15ml) Worcestershire sauce (check for sugar content)
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Chop all vegetables and dice the chicken into bite-sized pieces.
  2. Add chicken, cauliflower, celery, carrots, bell peppers, onion, and garlic to the slow cooker.
  3. Pour in chicken broth and Worcestershire sauce.
  4. Sprinkle thyme, rosemary, salt, and pepper.
  5. Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
  6. Ensure chicken is cooked through (internal temp at least 165°F / 74°C) and vegetables are tender.
  7. Ladle into bowls, garnish with fresh parsley, and enjoy!