In 3 simple steps, you’ll have 7 days worth of delicious meals for lunch or dinner. In this recipe, I use a local cranberry relish, but you easily find a great chutney or relish to use from Stonewall Kitchen. This chicken recipe has been my absolute favorite and go-to meal for the past month. I recommend serving it with Jasmine rice, sautéed yellow squash + kale, and maple roasted carrots + red baby potatoes for a healthy, delicious, and Low FODMAP diet-friendly meal.
Ingredients
3-4 lbs. boneless skinless chicken thighs
1/2 cup of cranberry relish or chutney
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/4 cup Shao Hsing Rice cooking wine, white wine, or sherry
DIRECTIONS
1. Combine all of the ingredients together in a crock-pot. Add the cooking wine first, the chicken thighs on top of that, sprinkle with the seasonings, and then spread the relish over top of the chicken.
2. Turn the crock-pot on high for 4 hours and then check it.
3. Turn crock-pot to low for 2 more hours and serve.
This recipe is truly as easy as it gets! I hope that you enjoy this recipe and put your own spin on it too. Please let me know what you think in the comments below. 🙂
