Whole30 Slow-Cooker Bacon-Mushroom Chicken with Sweet Potatoes

In a 6-quart slow cooker, combine the chicken broth and garlic. Place the potatoes, cut sides down, in the cooker. In a small bowl, combine the dried thyme and ½ teaspoon each of the salt and pepper. Place half the chicken thighs, meaty sides up, on the potatoes. Sprinkle with half the thyme mixture. Repeat with remaining chicken and thyme mixture. Add the mushrooms and red onion to the cooker in an even layer.

Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours. Remove the chicken and potatoes from the cooker. When cool enough to handle, remove the potato skins. Place the potato flesh in a medium bowl; add the coconut oil and the remaining ¼ teaspoon each salt and pepper. Using a potato masher, mash potatoes until smooth.

Serve the chicken and vegetables with the mashed sweet potatoes and drizzle with the cooking liquid. Top the servings with bacon and, if desired, fresh thyme.