AIP Slow Cooker Lemon Chicken Recipe
Minimal ingredients, minimal effort, maximum flavor. This AIP slow cooker lemon chicken recipe has all the makings of a winning meal.
How a Simple Recipe Becomes Amazing
If you look at the ingredients, there is nothing remarkable. Chicken thighs, some mushrooms, thyme, some lemons…it just doesn’t seem all that impressive.
So you may be skeptical that this recipe can be anything special. Let me say that more is not always better, and there are some deliberate decisions that transformed a seemingly average chicken dish into something a little extra.
First, your choice of chicken matters. If you’re slamming the brakes on the idea of a chicken dish, you’ve probably been eating too many dry, overcooked chicken breasts.
I opted for chicken thighs for this recipe, and recommend that you leave the skin on. This will give you chicken that is juicy and flavorful.
It’s good practice to lightly fry chicken thighs before sending them to the slow cooker. You’re going to get a much richer flavor without adding a ton of ingredients, an important consideration for autoimmune protocol.
Notice that this recipe only requires a little over two hours in the slow cooker. It is not a slow cooker recipe you should start before work.
Chicken can get pretty dry if you leave it in there too long. No good.
Finally, a little flavor goes a long way. Simple fresh lemons and thyme are all you need to make this dish pop.
How I Made This AIP-Friendly
Fortunately, the headliner ingredients are fine for autoimmune protocol. You can eat lemons and chicken to your heart’s content, but there are some supporting ingredients that I purposely omitted for AIP purposes.
Butter is a pretty common player in lemon chicken. Since dairy is out, I did not include butter in our version.
Cornstarch is another one that can find its way into this dish. It’s unnecessary and you won’t miss it.
Some recipes may also call for bouillon cubes, which can contain MSG and other additives you wouldn’t want to eat.
Another consideration is that many people serve lemon chicken with noodles or rice. Unless we’re talking cauliflower rice, you wouldn’t want to do that.
Let’s Talk Nightshades
Ah, those pesky nightshades. They can really put a damper on your meal planning, especially when you learn just how many of them there are.
And they’re not all abstract herbs you wouldn’t eat. We’re talking potatoes, tomatoes, and chili powder. Foundation ingredients that are suddenly off-limits.
Getting to know nightshades will help you give this diet the best chance of improving your symptoms. Check out this free list for more guidance and advice surrounding nightshades.
This chicken screams flavor and is not too sweet.
- 2 lemons (170 g)
- 4 chicken thighs (600 g), with skin on
- 1 Tablespoon (15 ml) of olive oil
- 2 cups (150 g) of white button mushrooms, sliced thick
- 1 1/2 cups (360 ml) of chicken stock
- 1 sprig fresh thyme (1 g), leaves picked
- fresh thyme, to garnish
- Cut both lemons in half. Save one half for juice and thinly slice the remaining lemon halves. Set aside.
- Heat the olive oil in a non-stick pan and season the chicken thighs with salt. Once the oil is hot, fry the chicken thighs until the skins are golden and crispy. Remove thighs and set aside.
- In the same pan, add the mushrooms and fry until golden.
- Place the chicken, mushrooms, and lemon slices into a slow cooker. Pour in the chicken stock and squeeze the lemon half over top. Add the thyme leaves, then cover and cook on high for 2 hours.
- When done, remove the chicken, lemons, and mushrooms with a slotted spoon and set aside to keep warm.
- Pour the stock into a clean non-stick pan and reduce over high heat on the stove until it becomes thick and glossy. Use a pastry brush to brush this glaze over the chicken thighs.
- Serve immediately, garnished with additional fresh thyme sprigs.
All nutritional data are estimated and based on per serving amounts.
- Calories: 254
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 17 g