Slow Cooker Lemon Chicken

By lakecar

Ingredients

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

Details

Servings 8
Adapted from m.skinnyms.com

Preparation

Step 1

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.