Slow Roasted Carrots & Chicken Thighs and Thai Basil Chicken Soup

A couple weeks ago (or so) I mentioned on Facebook how I swoon over my crock pot when it creates 2 affordable organic dinners, which have very little to do with yours truly. Gotta love the crock pot. Most people think of the crock pot as a winter time-saver, but I use mine more in the summer. I don’t know about your oven, but mine really heats up the kitchen—a fact that I love in the winter, and hate in the summer.

Here is an example of how quickly and affordably you can make 2 or 3 dinners in your crock pot.

Slow Roasted Carrots & Chicken Thighs

8 (or more) chicken thighs
2 handfuls (or more) carrots, scrubbed, tops removed
pinch of sea salt
pinch of onion powder
dash of balsamic vinegar

1) Lay the chicken in the crock pot and sprinkle with sea salt and onion powder. Add a dash of balsamic.
2) Turn the crock pot on to 4 hours high.
3) After 3 hours lay the carrots on top of the chicken and sprinkle them with sea salt and onion powder.
Note: These are skinny carrots. If your carrots are thick, then they will need 2 or 3 hours to cook.
4) When the last hour has passed remove the carrots and transfer the chicken to a broiler pan.
5) Use your broiler to brown the tops of the chicken skin. This only takes a minute or so. Watch carefully so they don’t burn.
6) I like to spoon some of the fat from the bottom of the crock pot over the chicken and carrots on each plate. (Just writing this makes my mouth water.) A dash more of balsamic on each plate is also delish.
7) Serve with salad or another side.

Keep the chicken bones for the following recipes.


Use those leftover bones to make broth! Throw them back into the crock pot. Add half of an onion, some peeled cloves of garlic, some parsley, a dash of apple cider vinegar, and some salt, then fill the crock pot about 2/3 full with water. Set it to 10 hours low. In the morning strain the broth.

Now that you have your broth you can make soup!

Thai Basil Chicken Soup

1 (13 oz) can coconut milk
about 1 inch fresh peeled ginger (or more to taste)
2 tablespoons packed fresh Thai basil
3/4 teaspoon sea salt
1 & 1/2 cups packed fresh washed spinach
1 cup yellow onion, chopped
1 red pepper, thinly sliced
1 cup finely chopped carrots (about 3 whole carrots)
about 2 cups, cabbage, finely chopped
4 cups chicken stock (recipe above)
about 2 pounds chicken breast

Note: This makes enough for leftovers. You can cut it in half if you prefer (or if you have a small crock pot).

1) Blend the coconut milk, ginger, basil, salt, and spinach until smooth. Set aside.
2) Add the rest of the ingredients (onion, pepper, carrots, cabbage, broth, and chicken) to the crock pot.
3) Pour the puree from the blender in with the rest of the ingredients in the crock pot, and set it to 4 hours high.
4) After 2 hours remove the lid so that it can reduce slightly for the rest of the time.
5) When another 2 hours have passed turn the crock pot off, shred the chicken, and serve the soup.

We ate our soup with a side of butternut squash that, yes… I cooked in the crock pot :-)

To cook butternut squash in the crock pot, place the whole squash inside. Don’t cut or poke it. Add 2 cups of water and set to 4 hours high. Then, let the squash cool until you can handle it. Remove the skin and seeds. I like to let it sit in a strainer over a bowl to remove some of the moisture. You can also squeeze it in a clean dry kitchen towel. To see how I sometimes top my butternut squash click HERE. SERIOUS yum.

So there you have it—a few typical days of summer eats at our house :-) I hope you enjoy these recipes!

♥, Kelly
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  1. says

    I definatley use my crock pot more in the summer too. Triple digits mean no turning on the stove for me!
    So excited, I have some left over coconut in the fridge I can use for this!

  2. says

    Hi Kelly –

    I am really enjoying your posts and they are teaching me so much about our family’s new gluten-free diet. I would like to make this recipe but have a very old crock pot without a timer. Is there a certain crock pot you would recommend if I decide to upgrade? Thanks so much!

  3. says

    Oh my my my my. Thank you so so much for this recipe!!!! I made this this afternoon for Sunday dinner. One of the benefits of being the cook is being able to taste as you go along. The chicken was falling off of the bone as I pulled it out of the pot so of course I had to try it. Amazing!!! I know this recipe for slow roasted chicken is so simple but it is so delicious. I can’t wait to make the soup for dinner later this week. I was just diagnosed with Hashimoto disease and have had Hypothyroidism for the last 20 years and have recently gone gluten free. Not quite brave enough to go Paleo yet. From the bottom of my heart, thank you for your blog. I know you cook this way out of necessity for your family but your willingness to take the time to write all these recipes down and make them available to all is such a blessing to others. Thank you dearest!!!

  4. bee says

    I made the chicken for my dinner in the slow cooker tonight. It was great! Although the edges were a bit overdone – I realised too late that the thigh fillets had no bone in like yours, and so were thinner. Thus, I ate my veggies raw tonight.
    I was wondering though, if you only put the carrots in for the last hour, how cooked do they become?

    Thanks for the delicious simple recipe – I will DEFINITELY be making chicken this way again!

  5. says

    Hi Kelly,

    I love your recipes!! Wondering if you could share what brand of crock pot you use? I’ve heard that there might be a concern regarding lead in some crock pots. Thank you so much! Have a great day!

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