Ingredients:
1/2 rabbit(or more) - skinned, and cut into pieces
1 can diced tomatoes
1 small onion diced
4-5 cloves of garlic rough chopped
1 1/2 cup fresh chicken stock
1 tsp thyme
2 bay leaves
sea salt and pepper to taste
Directions:
Layer crock-pot with onions, then rabbit. Add salt, pepper and thyme. Pour in the stock and tomatoes and add the garlic and bay leaves on top. Cook on low for 6-8 hours until meat is falling off the bones. Serve with veggies and extra juice for dipping the rabbit meat. If you have with bones, be careful they have small bones that are hard to pick out.
Enjoy!
