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Slow Cooker Lemon and Olive Chicken

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

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: 1g | Calories: 176kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 481mg | Fiber: 3g