Slow Cooker Lemon and Olive Chicken

Slow Cooker Lemon and Olive Chicken 580 Author: Canadian Living Credits: Slow Cooker Lemon and Olive Chicken 580

This is a slow cooker version of one of The Test Kitchen's favourite braised chicken dishes. Serve with hot cooked rice to soak up all of the tangy juices, and a cherry tomato and feta salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 2 carrots chopped
  • 2 ribs celery chopped
  • 1 bulb fennel cored and chopped
  • 1 onion chopped
  • 16 stuffed green olives
  • 4 cloves garlic crushed
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 boneless skinless chicken thighs
  • 3/4 cups sodium-reduced chicken broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
Gremolata Garnish:
  • 1/2 cup chopped fresh parsley
  • lemon

Method

In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.

Top vegetables with chicken. 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.

Gremolata Garnish: Mix parsley with lemon zest; serve sprinkled over chicken mixture.

Nutritional facts Per each of 8 servings: about

  • Sodium 481 mg
  • Protein 18 g
  • Calories 176.0
  • Total fat 7 g
  • Potassium 455 mg
  • Cholesterol 71 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Lemon and Olive Chicken

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