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Slow Cooker Lemon and Olive Chicken

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Slow Cooker Lemon Chicken I went back to work this week after being off for two months.  It was nice catching up with old friends and also meeting new ones. I will surely miss my morning walks and the extra time that I had for gardening and cooking. I am glad that over the summer, I had a chance to start using my slow cooker to make meals for my family. That is why I feel that making dinner during workdays won’t be as challenging.  I will only have to do the final stage of cooking when I get home after work and dinner is ready. Lemon and olive chicken is one of the dishes that I made using a slow cooker.  In this slow cooker lemon and olive chicken, the chicken pieces were slowly cooked for 6 hours over a mixture of vegetables, spices, broth and water. Lastly, a mixture of flour, cooking liquid and lemon juice was used to thicken the sauce. This tasty dish is good on its own or with steamed rice. Delicious! 😀 Slow Cooker Lemon Chicken

Slow Cooker Lemon and Olive Chicken

Liza A
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 to 8 servings
Calories 176 kcal

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 salt
  • 1/4 tsp pepper
  • 12 boneless skinless chicken thighs
  • 3/4 cup sodium-reduced chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp lemon juice
  • 1/2 cup chopped fresh parsley
  • Grated zest of 1 Lemon

Instructions
 

  • In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
  • Arrange chicken pieces on top of vegetables. Add broth and 3/4 cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. 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 minutes.
  • Mix parsley with lemon zest; serve sprinkled over chicken mixture.
  • Enjoy!

Notes

Recipe source: canadianliving.com

Nutrition

Serving: 1gCalories: 176kcalCarbohydrates: 10gProtein: 18gFat: 7gSaturated Fat: 2gCholesterol: 71mgSodium: 481mgFiber: 3g
Tried this recipe?Let us know how it was!

 

 

Reader Interactions

Comments

    • Avatar photoLiza A

      Hi Meaghan,

      I’ve tried garlic stuffed olives in this recipe, but have never tried blue cheese stuffed olives. Honestly, I am not sure if it would taste good in this recipe. Having said that, if you’re a fan of blue cheese stuffed olives, I don’t see why it wouldn’t taste good in this recipe!

      Thanks for stopping by.

      Reply

  7. Meg

    Hi! I’m making this as we speak. Only cooking for 2, so I’m wondering how well it freezes, if you know, by chance?

    Reply

    • Avatar photoLiza A

      Hi Kelly,
      According to my source Canadian Living Magazine, there’s 10 grams of carbs per serving. Take care and enjoy 🙂 🙂

      Reply

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