Ingredients
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8 skinless chicken thighs (about 2 1/2 pounds)
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1 lemon, thinly sliced and seeds removed
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1 cup green olives in brine
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1 tablespoon white vinegar or 1 tablespoon brine
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2 teaspoons herbes de provence
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1 bay leaf
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1 cup chicken broth
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1/2 cup fresh parsley, minced
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2 cups diced onions
Instructions
- Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
- Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.