Crispy Garlic Ranch Roasted Potatoes make for a simple and scrumptious, crowd-pleasing side-dish. A Whole30-friendly recipe that’s made with a few simple ingredients. Whole 30 Dinner | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot
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Yield: 2 Servings
Ingredients: 1 ½ lb. Boneless, skinless chicken breasts or thighs 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only) 1 medium onion, diced 1 medium bell pepper, any color; diced 1 small jalapeno, seeds and membranes removed and finely diced etc.
Instructions:
Step 1. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
After it, Add broth and place lid on slow cooker.
After that, Set heat to LOW and cook 6-7 hours or until chicken is done and vegetables are tender.
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