I use my Slow Cooker all the time and have recently fallen in love with my Instant Pot as well. This is why the release of the Whole30 Slow Cooker/Instant Pot Cookbook on October 23rd is super exciting!  As a Whole30 Certified Coach I have an advanced copy of the book and it does not disappoint.  I’ve been given permission to share a recipe or two and this one is right up my alley.  I hope you love it as much as I did!

Chicken Breasts with Roasted Peppers and Olives (c) Ghazalle Badiozamani.jpeg


Mediterranean flavors infuse this super-quick-to-prep chicken entree. A sprinkle of fresh parsley and lemon zest brightens the chicken and peppers.



PREP: 10 minutes

SLOW COOK: 4 hours (low) or 2 hours (high)

TOTAL: 4 hours 10 minutes


1 jar (12 ounces) Whole30-compliant roasted red peppers, drained and sliced

1 cup thinly sliced onion

½ cup Whole30-compliant chicken broth or Chicken Bone Broth (see Instant Pot Chicken Bone Broth)

2 cloves garlic, minced

½ teaspoon salt

1½ pounds boneless, skinless chicken breasts

2 teaspoons Whole30-compliant garlic and herb seasoning

¼ cup pitted Whole30-compliant Kalamata olives, quartered

1 tablespoon chopped flat-leaf parsley

1 teaspoon grated lemon zest

1 tablespoon extra-virgin olive oil


·       IN a 3½- to 4-quart slow cooker, combine the red peppers, onion, broth, garlic, and salt. Top with the chicken; sprinkle with the garlic and herb seasoning. Cover and cook on low for 4 hours or on high for 2 hours.

·       TRANSFER the chicken and vegetables to a serving platter. Discard the cooking liquid. Top the chicken with the olives, parsley, and lemon zest. Drizzle with the olive oil.





PREP: 15 minutes

CLOSED POT: 1 hour 40 minutes

TOTAL: 1 hour 55 minutes


Carcass from a roasted 3- to 4-pound chicken

2 carrots, roughly chopped

3 stalks celery, roughly chopped

2 onions, roughly chopped

5 or 6 sprigs fresh parsley

1 sprig fresh thyme

2 tablespoons cider vinegar

10 whole black peppercorns

1 teaspoon salt


·       IN a 6-quart Instant Pot, place the carcass, carrots, celery, onions, parsley, thyme, vinegar, pepper-corns, and salt. Add enough water to reach 1 inch below the maximum fill line. Lock the lid in place.

·       SELECT Soup/Broth. Use natural release.

·       STRAIN the broth through a fine-mesh strainer set over a large bowl or clean pot. Discard the solids. Transfer the broth to multiple containers to speed up cooling—don’t freeze or refrigerate it while it’s hot! Allow the broth to sit in the fridge, uncovered, for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon and discard it.

·       REFRIGERATE the broth in airtight containers for 3 to 4 days or freeze for up to 6 months.


TIP: A properly prepared bone broth might look a little jiggly when cold. That’s just the gelatin from

the collagen in the bones. When ready to use the broth, gently heat it and it will return to a liquid


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To Order:

Theresa Newman