Ingredients
2 lbs bone-in chicken thighs, skin-on
1 lb radishes, trimmed and quartered
2 cups low-sodium chicken broth
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
Heat olive oil in a skillet over medium heat; brown chicken thighs on both sides.
Transfer chicken to slow cooker.
Add broth, garlic powder, onion powder, thyme, salt, and pepper around the chicken.
Insert radishes into the slow cooker (they’ll help absorb the broth as they cook).
Cover and cook on LOW for 6-7 hours.
Check chicken for doneness (internal temperature 165°F) 30 minutes before end of cooking time.
Let rest 5 minutes before serving; remove and discard excess chicken fat if desired.
Notes
Browning the chicken enhances flavor but can be skipped for time savings
Double the recipe for freezer-friendly meal prep (cools evenly in the slow cooker)
Substitute 1/2 cup heavy cream for extra richness, if desired
Add 1 tbsp apple cider vinegar to broth for subtle tang without breaking ketosis
- Prep Time: 15
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg