Slow Cooker Lemon and Olive Chicken
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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.
  5. Enjoy!
Notes
Recipe source: canadianliving.com
Nutrition Information
Serving size: 1 Calories: 176 Fat: 7g Saturated fat: 2g Carbohydrates: 10g Sodium: 481mg Fiber: 3g Protein: 18g Cholesterol: 71mg
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-lemon-and-olive-chicken/