|This also makes fabulous leftovers!|
2 large onions, diced or sliced
2-3tbs organic butter
2lb boneless skinless chicken thighs, antibiotic free
1tsp sea salt
1/4tsp ground black pepper
2tsp ancho chile powder
1/2c chicken stock (msg & gluten free; I use Rachael Ray)
1. In a large skillet, heat butter over medium high heat. Add onions and saute until soft and turning brown. Place at the bottom of a slow cooker.
2. Take all of your spices and place them in a small jar/bowl. Give them a good shake/stir and rub evenly over both sides of each chicken thigh. Add a bit more butter into the pan if needed and place as many chicken thighs that fit in a single layer at the bottom of the pan. Cook until browned on one side then flip. Repeat with remaining chicken.
3. Place the chicken thighs on top of the onions in a single layer. Pour 1/2c chicken stock over the chicken. Cover and cook on low 6 hours. Enjoy!
1 serving = 2 chicken thighs