Slow Cooker Lemon and Olive Chicken
By á-620
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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