Provencal Lemon Olive Chicken
- Reviews 3
Ready In: 21 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off