Provencal Lemon Olive Chicken
photo by Tinkerbell
- Ready In:
- 21mins
- Ingredients:
- 11
- Serves:
-
8
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
directions
- 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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Reviews
-
I love the combination of lemon and green olives! I was only feeding myself and my 5 year old, so I reduced the recipe by half. Made just as directed, but forgot to add the parsley before taking the photos. We added it before serving though. A very easy recipe to toss in the crock pot and it smelled delicious all day long. I couldn't put my finger on it, but it felt like there was something missing. Next time I might play around with some pimento, garlic or jalapeno stuffed olives. Thanks for sharing, Violet de Parme! Made and enjoyed for the Spring 2012 Pick-A-Chef event.