Provencal Lemon Olive Chicken |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another crockpot recipe avoiding prepacked seasonings and can soups. Haven't tried it yet, but sounds like it might be good and could be great with angel hair pasta, rice or mashed potatoes From 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:
1. 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.
2. 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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