Step 1

Heat a large skillet over medium heat. Add one tablespoon of avocado oil. Cook the onion and celery until edges are slightly soft and the vegetables are starting to soften. Stir in thyme.

Step 2

Transfer onion mixture to the crockpot. Set skillet aside to use for the chicken.

Step 3

Add the glucomannan, sea salt, and black pepper to a large plastic bag (or a large bowl). Mix together well.

Step 4

Place the chicken breasts in the bag and close it tightly. Shake chicken to coat with the mixture. If using a bowl, use your hands to coat the breasts.

Step 5

Heat one tablespoon of the avocado oil in a large skillet over medium heat. In batches, brown the chicken breasts, making sure they do not touch. Do not cook the chicken breast through through the center.

Step 6

Transfer the chicken breasts to the crockpot.

Step 7

Add red wine vinegar to the pan. Stir, scraping up bits on the bottom of the pan. When vinegar has thickened, add the chicken stock and continue to scrape up browned bits. Bring mixture to a simmer, then pour into the crockpot over chicken breasts.

Step 8

Cover the crockpot and cook mixture 4-6 hours on high, or 6-8 hours on low. Serve with sauce spooned over or shred chicken and use in other recipes.