Crockpot Lemon Garlic Chicken with Olives and Potatoes
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1.5 lbs baby potatoes, halved
- 4 garlic cloves, minced
- 2 lemons, juiced and zested
- 1 cup pitted green olives
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the halved baby potatoes to the bottom of the slow cooker in an even layer.
- Place the chicken thighs on top of the potatoes.
- In a mixing bowl, combine the minced garlic, lemon juice, lemon zest, green olives, chicken broth, olive oil, oregano, salt, and black pepper.
- Pour the mixture evenly over the chicken and potatoes.
- Cover and cook on low for 6 to 8 hours, until the chicken is tender and the potatoes are soft.
- Sprinkle the chopped parsley over the dish before serving.
Notes
Use chicken thighs instead of breasts for the best texture after long cooking. If the broth tastes too tart at the end, stir in a small pat of butter before serving. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl