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Whole 30 Slow Cooker Chicken Thighs with Butternut Squash and Spinach
This recipe for Whole 30 Slow Cooker Chicken Thighs (Paleo) with butternut squash and spinach is so easy to make and both tasty and satisfying.
Course
Entree
Cuisine
Whole 30
Prep Time
8
minutes
minutes
Cook Time
6
hours
hours
30
minutes
minutes
Servings
6
Calories
232
kcal
Author
Robin Gagnon
Ingredients
1 ½
lbs
boneless skinless chicken thighs
1 ½
lbs
peeled chopped butternut squash
1
tbs
minced garlic
1
teaspoon
thyme leaves
½
teaspoon
sea salt
15
oz
can organic fire roasted crushed tomatoes
16
oz
bag of frozen spinach leaves
2
bay leaves
US Customary
-
Metric
Instructions
Place ingredients in slow cooker, in order listed.
Set the slow cooker to high. Stir after 1 to 1 ½ hours, then leave alone and allow to cook another 5-6 hours.
Nutrition
Calories:
232
kcal
|
Carbohydrates:
22
g
|
Protein:
26
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
107
mg
|
Sodium:
448
mg
|
Potassium:
1146
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
21100
IU
|
Vitamin C:
35.1
mg
|
Calcium:
189
mg
|
Iron:
4.1
mg