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Name: Slow Cooker Garlic Lemon Chicken With Olives Garlic Lemon Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 12 skinless chicken breasts & thighs (or other assorted pieces); 8 oz black olives; 2 lemons divided; 8 cloves Fresh garlic, peeled; 2 sprigs rosemary; 1 white onion diced; 1 c Low sodium chicken broth; 1/2 c water; 2 T olive oil; 2 t Dried oregano; kosher salt and pepper to tasted

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INGREDIENTS

12 skinless chicken breasts & thighs ; (or other assorted pieces)
8 oz black olives
2 lemons ; divided
8 cloves Fresh garlic, peeled
2 sprigs rosemary
1 white onion ; diced
1 c Low sodium chicken broth
1/2 c water
2 T olive oil
2 t Dried oregano
kosher salt and pepper ; to tasted

INSTRUCTIONS

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.

NOTES

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Slow Cooker Garlic Lemon Chicken With Olives Garlic Lemon Chicken

12 skinless chicken breasts & thighs (or other assorted pieces)
8 oz black olives
2 lemons divided
8 cloves Fresh garlic, peeled
2 sprigs rosemary
1 white onion diced
1 c Low sodium chicken broth
1/2 c water
2 T olive oil
2 t Dried oregano
 kosher salt and pepper to tasted

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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Nutrition

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Serving Size: 1 Serving (921g)
Recipe Makes: 1 Servings

Calories: 741
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 741

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