Season chicken pieces evenly with salt and pepper and oregano, and heat 1 tablespoon olive oil in a large pan or skilled over medium-high heat.
Once oil is hot, but not smoking, add chicken (in batches) to the pan to brown on both sides. About 3 minutes per side.
Pour in another 1 tablespoon olive oil and brown remaining chicken. Set aside.
Transfer chicken and juices to slow cooker and add garlic, onion, olives, chicken broth, water, the juice of 1 lemon and rosemary.
Slice remaining lemon into thin slices and spread out over chicken pieces.
Cover and cook on low for 5-6 hours, or until chicken is completely cooked through. Optional: transfer chicken to serving platter and pour cooking liquids into a medium saucepan over medium-high heat. A little at a time, add 1-2 tablespoons flour and 1-2 tablespoons butter to thicken the liquids and create a gravy-like sauce for the chicken.
Recipe adapted from Skinny Ms.
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 493 (67%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1.6mg||0 %|
|Sodium 3000mg||103 %|
|Potassium 1021.4mg||27 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 19.4g||77 %|
|Sugars, other 45.5g|
|Protein 15.8g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 741
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