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Slow Cooker Lemon and Olive Chicken

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Rate this recipe 4/5 (1 Votes)

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
  • 1/2 tsp dried oregano
  • 1/4 tsp each: salt and pepper
  • 12 boneless skinless chicken thighs
  • 3/4 cup sodium-reduced chicken broth
  • 1/4 cup all-purpose flour
  • 2 Tbsp lemon juice

Details

Servings 6
Preparation time 15mins
Cooking time 21mins

Preparation

Step 1

In slow cooker, combine carrots, celery, fennel,onion, olives, garlic,bay leaves, oregano, salt and pepper

Top vegetables with chicken. Add broth and 3/4 cup water. Cover and cook on low until juices run clear, 5 1/2 -6 hrs.
Discard bay leaves

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 min


Gremolata garnish: Mix 1/2 cup fresh parsley and the grated zest of 1 lemon.

Sprinkle over cooked chicken

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