#garlicandthyme

A savory and aromatic pressure cooker recipe featuring tender chicken thighs, earthy mushrooms, and the bold flavors of garlic and thyme. Quick and easy to prepare for a delicious weeknight dinner.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 cup chicken broth. 1 cup white mushrooms, sliced. 5 cloves garlic, minced. 1 onion, diced. 1 tsp olive oil. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste.

Instructions: Add salt, pepper, thyme, and paprika to the chicken thighs to taste. Heat up the olive oil and set the pressure cooker to saut mode. Cook the chicken thighs over high heat until both sides are golden brown. When you add the minced garlic and diced onion, saut until the food smells good. Add chicken broth and scrape the bottom of the pot clean. Put in the sliced mushrooms. On high pressure for 8 minutes, close the lid and turn the pot on. After the food is done cooking, let the pressure drop naturally for 5 minutes and then quickly release it. If you need to, change the seasoning. You can eat the garlic mushroom chicken with rice or any other side dish you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

In this slow cooker recipe, garlic and thyme are used to flavor the creamy broth that holds the chicken breasts, potatoes, and mushrooms. It's a quick and easy meal that's great for busy days.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb potatoes, chopped into chunks. 8 oz mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Season chicken breasts with salt, pepper, and dried thyme. In a large skillet, heat olive oil over medium-high heat. Brown chicken breasts on both sides, about 3-4 minutes per side. Transfer chicken breasts to the slow cooker. In the same skillet, add onions and garlic. Cook until softened, about 2-3 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Transfer cooked mushrooms, onions, and garlic to the slow cooker. Add chopped potatoes to the slow cooker. Pour chicken broth over the chicken, potatoes, and mushrooms. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender. Before serving, stir in heavy cream and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

In this slow cooker recipe, garlic and thyme are used to flavor the creamy broth that holds the chicken breasts, potatoes, and mushrooms. It's a quick and easy meal that's great for busy days.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb potatoes, chopped into chunks. 8 oz mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Season chicken breasts with salt, pepper, and dried thyme. In a large skillet, heat olive oil over medium-high heat. Brown chicken breasts on both sides, about 3-4 minutes per side. Transfer chicken breasts to the slow cooker. In the same skillet, add onions and garlic. Cook until softened, about 2-3 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Transfer cooked mushrooms, onions, and garlic to the slow cooker. Add chopped potatoes to the slow cooker. Pour chicken broth over the chicken, potatoes, and mushrooms. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender. Before serving, stir in heavy cream and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

In this slow cooker recipe, garlic and thyme are used to flavor the creamy broth that holds the chicken breasts, potatoes, and mushrooms. It's a quick and easy meal that's great for busy days.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb potatoes, chopped into chunks. 8 oz mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Season chicken breasts with salt, pepper, and dried thyme. In a large skillet, heat olive oil over medium-high heat. Brown chicken breasts on both sides, about 3-4 minutes per side. Transfer chicken breasts to the slow cooker. In the same skillet, add onions and garlic. Cook until softened, about 2-3 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Transfer cooked mushrooms, onions, and garlic to the slow cooker. Add chopped potatoes to the slow cooker. Pour chicken broth over the chicken, potatoes, and mushrooms. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender. Before serving, stir in heavy cream and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

This baked salmon with spiralized veggies is a flavorful and nutritious dish that's easy to prepare. The salmon is seasoned with garlic, thyme, and paprika, then baked to perfection on a bed of spiralized zucchinis and carrots. It's a perfect meal for a quick weeknight dinner or for entertaining guests.

Ingredients: 4 salmon fillets. 2 zucchinis, spiralized. 1 carrot, spiralized. 1 tablespoon olive oil. Salt and pepper to taste. 1 lemon, sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika.

Instructions: Preheat the oven to 375F 190C. Place the spiralized zucchinis and carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Season the salmon fillets with salt, pepper, minced garlic, dried thyme, and paprika. Arrange the seasoned salmon fillets on top of the spiralized veggies on the baking sheet. Place lemon slices on top of each salmon fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of strip roast seasoned with fresh thyme and garlic, served with a savory aus jus. This low-carb dish is perfect for a special occasion or Sunday dinner with the family. Pair it with your favorite keto-friendly sides for a complete and satisfying meal!

Ingredients: 1 strip roast about 3-4 pounds. 2 tbsp olive oil. 4 cloves garlic, minced. 2 tbsp fresh thyme leaves. 1 cup beef broth. Salt and pepper, to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Season the strip roast with salt, pepper, minced garlic, and fresh thyme leaves. Rub the roast with olive oil. Season the roast and put it in a roasting pan. Roast it in a hot oven for about an hour, or until the internal temperature reaches 135F 57C for medium-rare. Take the roast out of the oven and put it on a cutting board. Before cutting it, let it rest for about 10 minutes. Set the aus jus aside while the roast rests. Slowly bring the beef broth to a boil in a small saucepan over medium-low heat. After letting the roast rest, cut it into thin slices across the grain and serve with the hot au jus. This delicious strip roast with thyme and garlic au jus is a great keto-friendly meal that will fill you up.

Instead of potatoes, these roasted turnips are a great low-carb option. Garlic and thyme are used to season them, making a tasty and filling dish that is perfect for a ketogenic diet.

Ingredients: 4 medium-sized turnips, peeled and cubed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the cubed turnips with olive oil, minced garlic, dried thyme, salt, and pepper until well coated. Spread the seasoned turnips in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the turnips are tender and golden brown, stirring halfway through cooking. Once roasted, remove from the oven and garnish with fresh parsley if desired. Serve hot as a delicious keto-friendly side dish.

Prep Time: 10 minutes

Cook Time: 25 minutes