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Provencal Lemon Olive Chicken
At a Glance
- Cook
- 3 to 6 hours
- Total
- 21 min
- Servings
- 8.00 serving(s)
Categories
- Main Course
- Provencal
- Slow cooker
- Provençal
- Slow Cooker
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Provencal Lemon Olive Chicken brings together 2 cups diced onions, 8 skinless chicken thighs (about 2 1/2 pounds), 1 lemon, thinly sliced and seeds removed in a practical dish for home cooking. It takes about 21 min to prepare and cook. It makes approximately 8 servings.
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Equipment
4-quart slow cooker
Ingredients
- 2 cups diced onions
- 8 skinless chicken thighs (about 2 1/2 pounds)
- 1 lemon, thinly sliced and seeds removed
- 1 cup green olives in brine
- 1 tablespoon white vinegar or 1 tablespoon brine
- 2 teaspoons herbes de provence
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup fresh parsley, minced
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Instructions
Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
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