Slow Cooker Lemon and Olive Chicken Slow Cooker Lemon and Olive Chicken

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics


Gremolata Garnish:


In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper. Top with chicken. Add chicken 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; sprinkle over each serving.

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


  • Iron 13.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 38.0
  • Vitamin C 23.0
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Slow Cooker Lemon and Olive Chicken