Crock Pot Lemon and Olives Chicken Slow Cooker Recipe

Crock Pot Lemon And Olives Chicken Slow Cooker Recipe

Ingredients

• 2 ribs celery, chopped
• 1 bulb fennel, cored and chopped
• 1 onion, chopped
• 16 large stuffed green olives
• 4 cloves garlic, crushed
• 2 bay leaves
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp pepper
• 12 boneless skinless chicken thighs
• ¾ cup sodium-reduced chicken broth
• ¼ cup all-purpose flour 2 tbsp lemon juice
• ½ cup chopped fresh parsley
• grated zest of 1 Lemon.

Method

1. Place the carrots, fennel, celery, onion, garlic, olives, bay leaves and oregano in a crock pot
2. Mix in the salt and pepper
3. Lay the chicken thighs over the vegetables
4. Pour the ¾ cup of water and the broth over the ingredients
5. Place lid, cover and leave the ingredients to cook for about 6 hours
6. Remove the bay leaves from the cooker
7. In a bowl, place the flour, cooking liquid (1 cup) and the lemon juice and whisk well
8. Pour the mixture into the crock pot and leave until the mixture becomes thick in consistency for about 12-15 minutes
9. Garnish with mixed parsley and lemon zest
10. Serve warm

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