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Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

This is one of our favorite easy chicken recipes from contributed by eMeals. Slow Cooker Lemon Chicken its light and has a lemony flavor that makes it perfect for anytime of the year! This recipe calls for boneless chicken thighs, fresh squeezed lemon, olives, and a winning combination of flavorful spices. As one of the best chicken recipes out there, Slow Cooker Lemon Chicken has a nice, robust lemon flavor that blends well with the olives for a vibrant dish that will have your taste buds singing.

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Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

Yields: 8 servings | Serving Size: 1-1/2 chicken thighs | Calories: 524 | Previous Points: 12 | Points Plus: 8 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0g | Cholesterol: 252 mg | Sodium: 264 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 35 g

Ingredients

  • 12 boneless, skinless chicken thighs
  • Kosher or sea salt to taste
  • ¾ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced
  • 1 cup chicken broth (fat free, low sodium)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup flour, optional corn starch
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.

http://skinnyms.com/slow-cooker-lemon-chicken/

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19 Responses to Slow Cooker Lemon Chicken

  • SassySaver says:

    In the crockpot now. Hope its as delicious as it looks :)

  • I made this chicken for my family last night!

    What a fantastic recipe! I'm making it again tonight!!

  • Kristin says:

    Winner Winner Chicken Dinner! Made this last night and it was a big hit! I used 6 thighs (only 2 of us), but the whole sauce recipe and it came out perfect. Served over brown rice with steamed broccoli. I forgot to put in the lemon slices, but it still had a good lemon 'tang' to it from the juice.

  • Stefanie says:

    Can you use chicken breasts instead of thighs?

    • GaleCompton says:

      Stephanie, Yes, you may have to adjust the cooking time accordingly.

    • Jeanean says:

      I made this today with chicken breasts. My crockpot may run a little hot, but my chicken was done after 4 hours. I would recommend using a instant-read meat thermometer rather than gauging my cooking time.

  • Jeanean says:

    I made this today. I like it but I have some observations. There was some bitterness from the lemon pith, so I would recommend zesting the lemon and then trying to cut off most of the peel/pith. The other issue I noticed was (and it may be a result of me using a large 6 qt crockpot and creating shallow "sauce", or perhaps my crockpot runs hot) I had to add a second cup of chicken stock/broth because after two hours I almost had a catastrophe where most of the broth liquid has cooked/evaporated away. All that being said, I will make it again with these things in mind. :0)

  • shari says:

    I made this last week and it was awesome! I did make as couple minor changes though. I omitted the lemon slices and instead used the zest from one lemon and the juice from one lemon instead of only 2 tbsp. I had plenty of yummy sauce and the chicken was nice and tender.

  • Susan says:

    I'm wondering if I could use preserved lemons instead of fresh? I'm always looking for recipes to use them and this looks like it might work. Thank you!!

  • Has anyone tried chicken breasts? I don't like chicken thighs because of the skin and greasiness – I'm guessing it might make it drier using the breasts instead?

  • Melissa says:

    Put frozen chicken breasts in the crockpot instead of cooking in the pan – added a tablespoon of olive oil and the ingredients above. 30 minutes before taking the chicken out I put fresh spinach leaves and put that over brown rice. It took about 5 hours for it to be cooked and I added about 4 or 5 chicken breasts. Delish. Great recipe! Thanks so much!

  • Tina says:

    Any suggestions for a replacement for the olives?

    • SkinnyMs says:

      Tina, You can add 1/4 cup capers instead, or sliced red bell pepper, or simply omit the olives without a replacement.

  • Does anyone know what the green herb is??? pictured

  • Julee says:

    I have a restricted diet. Can I do this without a thickening agent? No flour, corn starch, or potato?

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