Chicken Thighs in the Crock

  • 4-5 Peppercorns
  • 5 oz baby spinach
  • 1 medium onion, chopped
  • 250 g mushrooms, chopped
  • 1 green bell pepper, chopped (opt)
  • 4 chicken thighs, bone-in
  • 2 t dry oregano
  • 1 t sea salt, coarse or fine
  • 2 T white wine
  • Enough water to cover veggies

Toss peppercorns in crock. Layer spinach, mushroom, onion, and bell pepper. Place chicken on top of veggies. Sprinkle with oregano and salt. Pour in wine and add enough water to cover veggies.  Cook on high 3-4 hours or low 5-6 hours.

Suggested accompaniments:

  • Beans of lentils
  • Cauliflower “Couscous”
  • Gluten free gain
  • Salad
  • Fermented lemons

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