SLOW COOKER LEMON AND OLIVE CHICKEN

SLOW COOKER LEMON AND OLIVE CHICKEN

PREP TIME : 
COOK TIME : 
TOTAL TIME : 
Serves : 6 to 8 servings

INGREDIENTS

  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 bulb fennel, cored and chopped
  • 1 onion, chopped
  • 16 large stuffed green olives
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • 12 boneless skinless chicken thighs
  • ¾ cup sodium-reduced chicken broth
  • ¼ cup all-purpose flour
  • 2 tbsp lemon juice
  • ½ cup chopped fresh parsley
  • Grated zest of 1 Lemon

INSTRUCTIONS

  1. In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
  2. Arrange chicken pieces on top of vegetables. Add broth and ¾ cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. Discard bay leaves.
  3. Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
  4. Mix parsley with lemon zest; serve sprinkled over chicken mixture.

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