One Pot Paleo Chicken & Veggies
The perfect meal for a large party!
boneless, skinless chicken thighs
14 oz can
petite diced tomatoes
Save the Day Italian Seasoning
+ 1 TBSP, separated
Himalayan or Sea Salt
small round potatoes
organic chicken stock
Heat oil over medium heat in a large dutch oven.
Sprinkle chicken thighs on both sides with the 3 TBSP Italian Seasoning (see my recommended seasoning above), and brown quickly (in batches), then remove to plate (do NOT cook all the way through).
Add onion, garlic, and carrots to dutch oven and stir occasionally until onions are translucent and fragrant, then add in tomatoes and cook another 5 minutes, stirring occasionally.
Add potatoes and remaining Italian seasoning), stir to coat, then layer chicken thighs over the veggie mixture.
Add in chicken stock and salt (do not stir), bring to boiling, then reduce heat to low, cover, and let simmer for about 2 hours.
Once done, gently tear apart chicken (it should fall apart very easily), and serve!