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Lemon Garlic Chicken with Asparagus and Potatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
  • 4 garlic cloves, minced
  • 2 lemons, zested and juiced
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the halved baby potatoes around the chicken.
  • Scatter the minced garlic over the chicken and potatoes.
  • Pour in the lemon zest, lemon juice, chicken broth, olive oil, oregano, salt, and pepper.
  • Cover and cook on low for 6 hours.
  • In the final 30 minutes, add the asparagus pieces and stir gently to combine.
  • Serve the chicken, potatoes, and asparagus together with the sauce from the slow cooker.

Notes

For the brightest flavor, use fresh lemons rather than bottled juice. If you prefer softer asparagus, add it at the start with the other ingredients. Leftovers reheat well in the microwave with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board