makes 4-6 servings
3 tablespoons olive oil, divided
1 pound boneless, skinless organic chicken thighs
1 medium onion, chopped
3 garlic cloves, crushed
2 tablespoons red wine vinegar
zest and juice of 1 lemon
1 cup low-sodium vegetable stock
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
freshly ground black pepper
fine sea salt
1. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken on all sides in batches, about five minutes, then set in the slow cooker.
2. Add the remaining tablespoon of olive oil to the large skillet and reduce the heat to medium. Saute the onions until softened and golden brown, 5-7 minutes. Add the garlic and cook until fragrant, 1 minute. Spoon the onion and garlic mixture over the chicken in the slow cooker.
3. Add the red wine vinegar, lemon zest and juice, and vegetable stock to the slow cooker bowl. Top with the chopped rosemary, oregano, thyme, and basil. Stir with a spoon to combine.
4. Add the lid to the slow cooker and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165 degrees.
5. Season to taste with salt and pepper.
6. Serve over a bed of leafy greens or roasted vegetables if you are strictly paleo, otherwise a bed of quinoa or rice would do.