Slow Cooker Chicken and Egg Boil
A hearty slow cooker chicken and egg boil loaded with tender shredded chicken, colorful vegetables, bold spices, and golden turmeric-infused eggs. Cozy, flavorful, and perfect for effortless meal prep or weeknight dinners.
Equipment
- Slow Cooker
- Grater
- Knife
Ingredients
- 6-7 Chicken Breasts or 3 lb of Chicken Thighs
- 1-2 Large Onions chopped
- 4 Carrots chopped
- 4 Celery stalks chopped
- 1 lb Potaotes chopped
- 2-4 tbsp Garlic minced
- 1 tbsp Fresh Ginger grated
- ¼ c Parsley
- 1 tbsp Paprika
- ½ tsp Cayenne pepper omit for less heat
- 1 tbsp Badia Complete
- 1 tsp Cumin
- 1 tbsp Onion powder
- 1 tsp Black pepper
- 10 squirts Maggi
- 1 tsp Turmeric
- 1 tbsp Lola’s Green Jalapeno Sauce
- 1 box Chicken bone broth
- 1 ½ c Water
- 4 tbsp Apple cider vinegar
- 1-2 tbsp Seasoned salt
- 8 Hard Boiled Eggs
Instructions
- Chop all vegetables
- Layer chicken in the bottom of the slow cooker, then add onions, carrots, celery, and potatoes.
- Add garlic, ginger, parsley, paprika, cayenne, Badia Complete, cumin, onion powder, black pepper, Maggi, turmeric, green jalapeno sauce, bone broth, water, apple cider vinegar, and seasoned salt.
- Cook on low for 8 hours or high for 5 hours, until vegetables are tender.
- Hard boil the eggs, and set aside
- Remove chicken, shred, and return to the slow cooker.
- Add hard boiled eggs and cook another 2 hours.
- Serve warm and enjoy!
