Slow Cooker Lemon Chicken
By lakecar
Rate this recipe
4.5/5
(16 Votes)
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Ingredients
- 12 boneless, skinless chicken thighs
- Kosher or sea salt to taste
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 1 lemon, sliced
- 1 cup chicken broth (fat free, low sodium)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup flour, optional corn starch
- 1/2 teaspoon ground cumin
- 3/4 cup pitted green olives
Details
Servings 8
Adapted from m.skinnyms.com
Preparation
Step 1
Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.
Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.
Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.
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