Ingredients
2 lbs bone-in chicken thighs
2 medium zucchinis, sliced
1 cup heavy cream
1/2 cup cream cheese
2 cloves garlic, minced
4 cups bone broth
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tbsp onion powder
1 tsp sea salt
1/2 tsp black pepper
Instructions
Pat chicken thighs dry and season with salt, pepper, onion powder, thyme, and rosemary
Heat olive oil in a skillet over medium heat. Brown chicken thighs on both sides (5-7 minutes) and transfer to the slow cooker
Add garlic, bone broth, bay leaf, and remaining herbs to the slow cooker
Cook on low for 4-6 hours or high for 2-3 hours
During the last 30 minutes of cooking, stir in zucchini and cream cheese until softened
Remove chicken, shred meat, and return to the pot
Stir in heavy cream and simmer gently (off the heat, if preferred) until desired consistency is reached
Remove bay leaf before serving
Notes
Bone broth boosts collagen and nutrients
Replace zucchini with cauliflower if preferred
For quicker results, cook on high
Add spinach or kale during the last 15 minutes of cooking for extra nutrients
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 30g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 200mg