13 Slow-Simmer Paleo Crockpot Chicken Recipes

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Paleo cooking just got easier with these 13 slow-simmer crockpot chicken recipes! Perfect for busy weeknights, they’re packed with flavor and wholesome ingredients. From zesty Mexican bowls to creamy coconut curries, each dish is a comforting, set-it-and-forget-it dinner. Ready to simplify your meal prep? Let’s dive in!

Chipotle Lime Chicken

Elevate your weeknight dinners with this vibrant chipotle lime chicken, where smoky heat meets bright citrus in a luscious paleo-friendly sauce. Effortlessly prepared in the slow cooker, it yields tender, fall-apart meat infused with garlic and warm spices—perfect for a satisfying meal with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

For the chicken

Boneless skinless chicken thighs – 1½ lbs
Chipotle peppers in adobo – 2 peppers plus 1 tablespoon adobo sauce
Lime juice – ¼ cup
Garlic – 4 cloves, minced
Ground cumin – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Olive oil – 1 tablespoon

Instructions

In a small bowl, whisk together the chipotle peppers and adobo sauce, lime juice, minced garlic, cumin, salt, black pepper, and olive oil until well combined. For a smoother sauce, you can blend the chipotle peppers first.
Place the chicken thighs in a single layer in the slow cooker. Pour the chipotle-lime mixture evenly over the chicken, using a spatula to coat each piece. Tip: For deeper flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded with a fork. Avoid opening the lid too often, as it releases heat and extends cooking time.
Carefully transfer the chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker, stir to coat in the remaining sauce, and let it rest on warm for 5 minutes to absorb the flavors. Taste and adjust salt if needed.

Silky and smoky, this chipotle lime chicken boasts a perfect balance of tangy and spicy notes. Serve it piled high on cauliflower rice, tucked into lettuce wraps with fresh avocado and cilantro, or simply alongside roasted vegetables for a wholesome paleo dinner.

Coconut Curry Chicken

Perfectly balanced between velvety richness and aromatic warmth, this coconut curry chicken is a slow-simmered paleo favorite that transforms simple ingredients into a deeply comforting bowl. The creamy coconut milk melds with fragrant curry spices, creating a sauce that clings luxuriously to every tender piece of chicken.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Coconut Curry Chicken

Coconut oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Fresh ginger – 1 tbsp, grated
Curry powder – 2 tbsp
Boneless, skinless chicken thighs – 1.5 lbs
Full-fat coconut milk – 1 can (13.5 oz)
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

Heat 2 tablespoons of coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season 1.5 pounds of boneless, skinless chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper. Sear the chicken in a single layer (work in batches if needed) for 4 to 5 minutes per side, until deeply golden brown. Transfer to a plate.
Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Tip: Scrape up the browned bits from the bottom of the pot for extra flavor.
Add 3 cloves of minced garlic and 1 tablespoon of grated ginger, and cook for 1 minute until fragrant.
Stir in 2 tablespoons of curry powder and cook for 30 seconds to bloom the spices. Tip: Blooming the curry powder in oil intensifies its aroma and depth.
Return the chicken to the pot along with any accumulated juices. Pour in 1 can of full-fat coconut milk, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low. Tip: Simmer gently—boiling can cause the coconut milk to separate.
Cover and cook for 25 to 30 minutes, until the chicken is fork-tender and the sauce has thickened slightly. Taste and adjust salt if needed.
Serve hot over cauliflower rice or steamed vegetables.

How the tender chicken absorbs those fragrant spices in a luscious, silky sauce is pure comfort-food magic. For an elegant finish, garnish with fresh cilantro and a squeeze of lime—the brightness cuts through the richness beautifully.

Paleo Chicken Cacciatore

Crafted with the soul of rustic Italian country cooking, this Paleo Chicken Cacciatore transforms simple ingredients into a deeply satisfying meal. Slow-cooked in a crockpot, tender chicken thighs absorb a rich tomato sauce punctuated by briny olives and aromatic fresh herbs.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

Meat

Chicken thighs – 2 lbs

Produce

Onion, yellow – 1 medium
Garlic cloves – 4
Bell pepper – 1
Mushrooms – 8 oz
Fresh oregano – 1 tbsp
Fresh basil – 2 tbsp

Canned & Jarred

Diced tomatoes – 1 can (15 oz)
Tomato sauce – 1 can (8 oz)
Kalamata olives – ½ cup
Capers – 2 tbsp

Oils & Spices

Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Red pepper flakes – ¼ tsp

Instructions

Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook until golden brown, about 4 minutes. Flip and brown the other side for another 4 minutes. Transfer the chicken to the slow cooker. (Tip: This browning step adds deep flavor and texture.)
In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for 2 more minutes until fragrant.
Pour in the diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pan. Stir in the oregano and red pepper flakes. (Tip: Using fire-roasted diced tomatoes adds a subtle smoky note.)
Transfer the tomato mixture to the slow cooker, covering the chicken. Scatter the kalamata olives and capers over the top.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the chicken is very tender and easily pulls apart with a fork.
Just before serving, stir in the fresh basil. (Tip: Adding fresh herbs at the end preserves their bright, vibrant flavor.)
Serve the chicken and sauce directly from the slow cooker, or shred the chicken and mix it back into the sauce for a more rustic texture.

The result is a gloriously aromatic dish where the chicken becomes fall-apart tender, infused with the robust, savory notes of tomatoes and olives. Serve it over cauliflower rice or with a side of roasted vegetables for a complete paleo meal.

Moroccan Spiced Chicken

Slow-simmered with a symphony of warming spices, this Moroccan Spiced Chicken transforms humble ingredients into an elegant, fragrant dish. The deep amber broth, infused with saffron and layered with cumin, cinnamon, and ginger, coats tender chicken in a luxurious sauce that feels both exotic and comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Protein

Chicken thighs, bone-in, skin-on – 4 (about 2 lbs)

Produce

Onion, large – 1, chopped
Garlic – 3 cloves, minced

Spices

Ground cumin – 1 tsp
Ground cinnamon – ½ tsp
Ground ginger – ½ tsp
Saffron threads – a generous pinch

Pantry

Olive oil – 2 tbsp
Chicken broth (or water) – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

Pat the chicken thighs dry with paper towels, then season evenly on both sides with salt and black pepper. Let rest at room temperature for 10 minutes to help the seasoning adhere — this step deepens the flavor.
In a heavy Dutch oven or deep skillet, heat the olive oil over medium-high heat until shimmering. Place the chicken skin-side down in a single layer (work in batches if needed) and cook without moving for 5 to 6 minutes, until the skin is deep golden and crisp. Carefully flipping thighs and lightly browning the other side for 2 minutes. Transfer chicken to a plate; set aside.
Reduce heat to medium. Add the chopped onion to the pot and sauté, scraping up any browned bits, until softened and translucent, about 4 minutes. Stir in the minced garlic and all the spices — cumin, cinnamon, ginger, and saffron — and cook for 1 minute until intensely fragrant. Toasting the spices this way releases their essential oils and builds an aromatic foundation.
Return the chicken to the pot, skin-side up, arranging snugly. Pour in the chicken broth, taking care not to wash the spices off the meat. Bring the liquid to a gentle simmer, then lower the heat to maintain a steady, low bubble.
Cover the pot and let it simmer gently on low heat for 30 to 35 minutes, until the chicken is fall-apart tender and the sauce has slightly thickened. A tip: half an hour in, check the liquid level — if it looks too dry, add a splash of broth or water. The finished dish should have a luscious, spoonable sauce, not a thin one.
Taste the sauce and adjust salt and pepper if needed. For an optional bright finish, stir in a squeeze of fresh lemon juice just before serving to balance the spices.

Juicy and deeply aromatic, each bite of this Moroccan chicken delivers a gentle warmth from the saffron and ginger, while the cumin and cinnamon add a subtle sweetness. Serve it over a bed of steamed cauliflower rice or alongside roasted root vegetables for a paleo-friendly meal that feels truly special.

Cajun Chicken

Layered with bold Cajun spices and tender bell peppers, this crockpot chicken is a paleo-friendly weeknight hero. The slow cooker transforms simple ingredients into a deeply flavorful dish, perfect for meal prep or a cozy dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the Chicken

Chicken thighs (boneless, skinless) – 2 lbs
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Olive oil – 2 tbsp
Bell peppers (assorted colors) – 3, sliced
Onion – 1 medium, sliced
Garlic – 3 cloves, minced
Chicken broth – ½ cup

Instructions

Season chicken thighs evenly with Cajun seasoning and salt.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until golden brown, about 2–3 minutes per side. (Tip: Searing builds a rich crust that deepens flavor.)
Transfer seared chicken to a 6-quart slow cooker.
Scatter sliced bell peppers, onion, and minced garlic around and over the chicken.
Pour chicken broth into the slow cooker, avoiding washing off the seasonings.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is fall-apart tender and reaches an internal temperature of 165°F. (Tip: For best texture, cook on low; high can toughen the meat.)
Using two forks, shred the chicken directly in the pot. Stir to combine with the peppers and juices. (Tip: Let the chicken rest 10 minutes before shredding for easier handling and juicier results.)

Every spoonful delivers a smoky, spicy kick balanced by the sweetness of roasted bell peppers. Serve over cauliflower rice or alongside roasted sweet potatoes for a paleo meal that’s both satisfying and vibrant.

Ginger Garlic Chicken

Mentioned in hushed tones among paleo enthusiasts, this Ginger Garlic Chicken is the kind of dish that feels both indulgent and virtuous. The slow simmer melds fresh ginger and garlic into a fragrant broth that coats tender chicken pieces, while coconut aminos add a savory depth without any soy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

Main

Chicken thighs – 1½ lbs
Fresh ginger – 2 inches, minced
Garlic cloves – 6, minced
Coconut aminos – ¼ cup
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Water – 1 cup

Instructions

Pat the chicken thighs dry with paper towels, then season evenly with salt and pepper.
Heat the olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering.
Sear the chicken in a single layer (work in batches if needed) until deep golden brown, about 4 minutes per side. Tip: Do not overcrowd the pot—this ensures a good crust.
Transfer the seared chicken to a plate and set aside.
Reduce the heat to medium. Add the minced ginger and garlic and stir constantly until fragrant, about 1 minute. Tip: Fresh ginger and garlic are essential for the best flavor; do not use pre-minced.
Pour in the coconut aminos and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the chicken and any accumulated juices to the pot. Bring the liquid to a gentle simmer.
Cover the pot, reduce the heat to low, and cook for 40 minutes until the chicken is very tender and nearly falling apart. Tip: Keep the simmer gentle rather than a rapid boil for extra-tender meat.
Uncover and let the sauce simmer for 5 more minutes to thicken slightly. Taste and adjust salt if needed.

Carved with a fork, the chicken falls apart effortlessly, bathed in a glossy sauce that sings with ginger and garlic. Serve over steamed jasmine rice or cauliflower rice with a sprinkle of chopped cilantro.

Lemon Herb Chicken

Radiant with the bright essence of lemon and the earthy warmth of rosemary and thyme, this Paleo crockpot chicken transforms simple ingredients into a comforting, aromatic meal. It’s the kind of dish that fills your home with promise as it simmers effortlessly.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 360 minutes

Ingredients

Chicken thighs – 2 lbs
Lemon – 1
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Chicken broth – ½ cup

Instructions

Pat the chicken thighs dry with paper towels, then season evenly with salt and pepper. Let rest at room temperature for 10 minutes.
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Sear the chicken thighs for 3–4 minutes per side, until golden brown. This step builds deep flavor, so don't skip it.
While the chicken sears, thinly slice half the lemon and mince the garlic. Strip the rosemary and thyme leaves from the stems.
Transfer the seared chicken to a 6-quart slow cooker. Scatter the lemon slices, minced garlic, and fresh herbs over the top.
Juice the remaining lemon half and add the juice along with the remaining 1 tablespoon of olive oil and the chicken broth. Tuck a few herb sprigs under the chicken for extra infusion.
Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until the chicken is tender and easily shreds with a fork. Midway through, spoon some juices over the chicken to keep it moist.
Once cooked, let the chicken rest in the juices for 5 minutes before serving. For a thicker sauce, transfer the cooking liquid to a saucepan and simmer until reduced by half.

Kissed with citrus and herbal notes, each bite of this chicken offers a succulent, fall-apart tenderness. Serve it over cauliflower rice or alongside roasted vegetables to soak up the bright, savory juices—a truly elegant Paleo comfort meal.

Paleo Tikka Masala Chicken

Fall in love with this Paleo Tikka Masala Chicken, a slow-cooked masterpiece where tender chicken simmers in a velvety turmeric-ginger sauce enriched with coconut milk. The crockpot does all the work, infusing every bite with warm spices.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Boneless, skinless chicken thighs – 2 lbs
Coconut oil – 2 tbsp
Yellow onion, chopped – 1 medium
Garlic cloves, minced – 4
Fresh ginger, grated – 2 tbsp
Tomato paste – 6 oz (1 small can)
Full-fat coconut milk – 1 can (13.5 oz)
Ground turmeric – 1 tsp
Ground cumin – 1 tsp
Garam masala – 2 tsp
Cayenne pepper – ½ tsp (optional)
Salt – 1 tsp
Fresh cilantro, chopped – ¼ cup (for garnish)
Lime wedges – for serving

Instructions

Season chicken thighs with salt.
Sear chicken in hot coconut oil until golden on both sides, 3-4 minutes per side. (Searing tip: This creates a rich fond that deepens flavor.) Transfer to slow cooker.
Sauté onion, garlic, and ginger in the same skillet until softened, about 3 minutes. (Tip: Scrape up any browned bits from the bottom to maximize flavor.) Transfer to slow cooker.
Stir tomato paste, coconut milk, turmeric, cumin, garam masala, and cayenne into the slow cooker. (Tip: Use full-fat coconut milk for the creamiest sauce; avoid shaking the can.)
Cover and cook on low for 4 hours or high for 2 hours, until chicken is tender.
Shred chicken directly in the sauce using two forks. (Tip: For a thicker sauce, remove lid during the last 30 minutes of cooking.)
Taste and adjust salt. Serve garnished with cilantro and lime wedges.

Unexpectedly, this paleo version rivals any traditional tikka masala with its luscious, aromatic sauce. Serve over cauliflower rice or with a side of sautéed spinach for a complete meal that feels indulgent yet wholesome.

Simple Herbed Chicken

Perfect for a leisurely Sunday supper, this slow-cooked paleo chicken showcases the rustic elegance of oregano, basil, and garlic. The gentle heat coaxes the herbs into a fragrant infusion, yielding meat that is both tender and deeply flavorful.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 3 minutes

Ingredients

Chicken thighs – 2 lbs, boneless skinless
Dried oregano – 1 tsp
Dried basil – 1 tsp
Garlic cloves – 4, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – ½ cup

Instructions

Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, oregano, and basil.
Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken in a single layer for 3–4 minutes per side, until a golden-brown crust forms. Work in batches if necessary to avoid overcrowding. (Tip: A good seal locks in juices and adds depth of flavor.)
Transfer the browned chicken to a slow cooker. Scatter the minced garlic over the top, then pour in the chicken broth. Cover and cook on LOW for 3 hours, or until the meat is fork-tender and reaches an internal temperature of 165°F. (Tip: For the most even cooking, arrange thighs in a single layer; if using a smaller slow cooker, cut thighs in half.)
Once cooked, carefully remove the chicken and let rest for 5 minutes. Spoon a bit of the cooking liquid over each serving. (Pro tip: If you prefer a thicker sauce, simmer the remaining liquid in a saucepan over medium heat for 5–7 minutes until reduced by half.) Serve immediately.

Meltingly tender and infused with the bright, herbaceous notes of oregano and basil, this chicken pairs beautifully with a simple arugula salad or steamed green beans. For an elegant presentation, garnish with fresh basil leaves and a drizzle of extra-virgin olive oil just before serving.

Buffalo Chicken

Slow-cooked to succulent perfection, this Buffalo Chicken transforms humble ingredients into an effortlessly elegant dish. The spicy, tangy sauce clings to each tender shred, while crisp celery provides a cooling counterpoint.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Chicken thighs – 2 lbs
Hot sauce – ¾ cup
Ghee – 2 tbsp
Apple cider vinegar – 2 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – ½ tsp
Celery stalks – 4, sliced

Instructions

In a small bowl, whisk together hot sauce, melted ghee, apple cider vinegar, garlic powder, onion powder, and salt until smooth.
Place chicken thighs in a single layer at the bottom of a slow cooker. Pour the sauce mixture over the chicken, turning to coat each piece.
Cover and cook on low for 4 hours, until the chicken is fork-tender and easily shreds. For extra depth, sear the thighs in a skillet for 2 minutes per side before adding to the crockpot.
Transfer cooked chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any bones or excess fat.
Return shredded chicken to the slow cooker and stir to combine with the remaining sauce. Let it rest for 10 minutes to absorb flavors.
Serve immediately, garnished with fresh sliced celery. The cool crunch of celery balances the heat—for a lighter touch, try celery ribbons shaved with a peeler.

Every spoonful delivers a velvety texture with a fiery kick that mellows into a tangy finish. Pile it onto lettuce cups for a paleo-friendly meal, or serve over cauliflower rice to soak up every drop of the luscious sauce.

Apple Cider Chicken

Golden autumn evenings call for a dish that captures the warmth of the season. This slow-simmered chicken, bathed in a tangy apple cider vinegar sauce with fragrant sage, delivers comfort in every bite. It's a paleo-friendly meal that feels both rustic and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Chicken thighs – 2 lbs
Olive oil – 2 tbsp
Apple cider vinegar – ¼ cup
Fresh sage – 1 tbsp
Onion – 1 medium
Garlic – 3 cloves
Apple cider – 1 cup
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

Season chicken thighs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Place chicken thighs skin-side down in the hot oil. Cook until golden brown, about 5 minutes. (Tip: Do not overcrowd the pan; brown in batches if necessary.)
Flip chicken and cook other side until golden, about 5 minutes. Remove chicken from skillet; set aside.
Add sliced onion to the same skillet. Cook until softened, about 3 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in apple cider vinegar and scrape up browned bits. Let reduce for 2 minutes.
Add apple cider, chicken broth, and chopped sage. Stir to combine. (Tip: Using fresh sage rather than dried provides a more vibrant flavor.)
Return chicken to skillet, skin-side up. Bring liquid to a simmer.
Reduce heat to low, cover, and simmer for 30 minutes.
Uncover and continue to simmer until sauce thickens, about 10-15 minutes. (Tip: For a richer sauce, let it reduce further to your desired consistency.)
Adjust seasoning if needed. Serve warm.

Glistening with a rich, tangy glaze, each bite of this apple cider chicken offers a perfect balance of savory and sweet. The tender meat falls off the bone, while the sage-infused sauce is ideal for spooning over roasted vegetables or creamy polenta. Serve it as the centerpiece of a cozy autumn dinner.

Green Chile Chicken

Your search for an effortless, flavor-packed weeknight dinner concludes with this Green Chile Chicken. This Crockpot paleo recipe brings together smoky roasted green chiles, bright cilantro, and zesty lime for a dish that’s both nourishing and deeply satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Boneless skinless chicken breasts – 1½ lbs
Roasted green chiles, diced – 1 cup
Chicken broth – ½ cup
Cilantro, chopped – ¼ cup
Lime juice – 2 tbsp
Garlic, minced – 3 cloves
Ground cumin – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp

Instructions

Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and cumin. Sear until golden, about 2 minutes per side. (Tip: This step locks in moisture and adds depth—don’t skip it.)
Transfer seared chicken to the Crockpot. Add roasted green chiles, minced garlic, chicken broth, and lime juice. Stir gently to combine.
Cover and cook on low for 6–8 hours or on high for 4 hours, until chicken is tender and shreds easily. (Tip: Cooking times vary; start checking at the lower end of the range.)
Remove chicken to a cutting board and shred with two forks. Return shredded meat to the pot and stir in chopped cilantro. (Tip: For extra flavor, add the cilantro just before serving to keep it fresh and vibrant.)
Adjust seasoning with additional salt, pepper, or lime juice if desired. Serve warm.

Dinner is served—tender, citrusy, and kissed with the gentle heat of green chiles. Spoon it over cauliflower rice, stuff into lettuce wraps, or simply enjoy on its own with a side of avocado. Each bite is a reminder that simple, clean ingredients create the most satisfying meals.

Tomato Basil Chicken

Every home cook needs a reliable slow-cooked chicken dish that feels both effortless and elegant. This Tomato Basil Chicken, made with crushed tomatoes and fresh basil, offers a paleo-friendly centerpiece that tastes like it simmered all day—because it did. The key is letting the oven do the work while you enjoy the aroma.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

Chicken thighs (bone-in, skin-on) – 6
Crushed tomatoes – 1 can (28 oz)
Fresh basil leaves – 1 cup packed
Garlic cloves – 4
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

Preheat oven to 325°F with a rack in the lower third.
Pat chicken thighs dry with paper towels. Season all over with salt and pepper. For deeper flavor, let the seasoned chicken rest 10 minutes at room temperature.
In a large Dutch oven, heat olive oil over medium-high until shimmering. Place chicken skin-side down in a single layer—do not overcrowd; sear in batches if needed. Cook without moving until golden brown, about 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add minced garlic (press or finely chop 4 cloves) and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, scraping up browned bits. Add basil leaves, reserving a few for garnish.
Return chicken to the pot, skin-side up, nestling into the sauce. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for 2 hours, then uncover and continue cooking for 30 minutes to thicken the sauce. The chicken should be fork-tender and the sauce reduced by about a quarter.
Remove from oven, adjust salt and pepper if needed. Garnish with reserved basil. Let rest 5 minutes before serving to allow the juices to redistribute.

The result is spoon-tender chicken with a glossy, herb-flecked sauce that clings to each piece. The long simmer coaxes sweetness from the tomatoes and mellows the garlic, while the basil adds a fresh, peppery finish. Serve over cauliflower rice or a bed of wilted greens for a satisfying paleo meal, or with crusty bread to soak up every last drop.

Conclusion

Thanks for checking out these 13 slow-simmer paleo chicken recipes! They’re perfect for busy weeknights. We’d love to hear which one becomes your go-to—drop a comment below! Don’t forget to pin this article on Pinterest for later. Happy cooking!

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