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Slow Cooker Lemon Chicken

Tender chicken thighs simmered in a bright lemon broth with olives for an easy slow-cooker meal.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 12 people

Ingredients

  • 12 boneless skinless chicken thighs
  • kosher or sea salt to taste
  • 3/4 teaspoon black pepper divided
  • 2 tablespoons olive oil divided
  • 1 lemon sliced (optional)
  • 1 cup chicken broth fat-free, low sodium
  • 3 tablespoons lemon juice freshly squeezed
  • 1/4 cup flour optional (can substitute cornstarch)
  • 1/2 teaspoon ground cumin
  • 3/4 cup pitted green olives

Instructions

  • Pat the chicken thighs dry and season both sides with kosher or sea salt and 1/2 teaspoon of the black pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the chicken and brown about 3 minutes per side. Transfer browned pieces to the slow cooker.
  • Add the remaining 1 tablespoon olive oil to the skillet and brown the remaining chicken 3 minutes per side. Transfer to the slow cooker.
  • In a bowl, whisk together the chicken broth, lemon juice, flour (or cornstarch), and ground cumin until smooth.
  • Pour the broth mixture over the chicken in the slow cooker. Scatter the pitted green olives on top and sprinkle with the remaining 1/4 teaspoon black pepper.
  • Cover and cook on low for 6 hours, until the chicken is tender and cooked through.
  • Optional: garnish with lemon slices before serving.

Equipment

  • Large Skillet
  • Slow Cooker
  • Measuring Spoons
  • Measuring Cups
  • Whisk

Notes

  • Use low-sodium broth to control salt level.
  • If using cornstarch, mix with cold water before whisking into the broth.
  • Brown chicken in batches to avoid overcrowding the skillet.
  • Adjust black pepper to taste.