Crockpot Chicken Thighs With Lemon and Olives
Skinless chicken thighs, olives and oregano cook 5 to 6 hours on LOW with no added fat, and the preserved lemon is stirred in at the end so it stays bright.
Crockpot Chicken Thighs With Lemon and Olives
Course: Main CourseDifficulty: Easy5
servings10
minutes5
hours30
minutesSkinless chicken thighs, olives and oregano cook 5 to 6 hours on LOW with no added fat, and the preserved lemon is stirred in at the end so it stays bright.
Ingredients
2 lb skinless bone-in chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
1 large onion, sliced
3 carrots, cut into chunks
2 medium potatoes, cut into chunks
4 garlic cloves, smashed
1/2 cup pitted green olives
2 tsp dried oregano
1/2 cup low-sodium chicken broth
1/4 preserved lemon, rind finely chopped
Fresh parsley, for serving
Directions
- Season the thighs with the salt and pepper.
- Put the onion, carrots and potatoes in the bottom of a 6-quart slow cooker.
- Add the garlic and half the oregano.
- Lay the thighs on top of the vegetables in one layer.
- Scatter the olives over the chicken and sprinkle with the remaining oregano.
- Pour the broth around the edge, not over the chicken.
- Cover and cook on LOW for 5 to 6 hours, until the thickest part reads 175°F.
- Skim any fat from the top with a spoon.
- Stir in the preserved lemon and parsley at the end.
- Portion into containers at the counter and serve.
Notes
- No added oil or butter is needed: thighs release enough fat to cook the vegetables. Leftovers keep 4 days in the refrigerator and freeze for 3 months.
Why the lemon goes in at the end
Preserved lemon loses its bright, salty edge after hours of heat. Stirring it in just before serving keeps the flavor sharp against the olives.
The thighs give off enough fat to cook the vegetables, so no oil is needed.
Chicken Thighs With Lemon and Olives: swaps
Kalamata olives work, though they are stronger. A strip of fresh lemon zest and a squeeze of juice can replace preserved lemon. Do not use boneless skinless breast, which dries out.
Taste before adding salt, because olives and preserved lemon are both salty.
Serve and keep
Couscous or crusty bread soaks up the juices. Portion leftovers into containers right after cooking. They keep well in the refrigerator and reheat gently in a covered dish.
One mistake to skip
Adding the olives and lemon too early. Both are salty, and a long cook concentrates the salt. Taste before you add more. Skim the fat from the top with a spoon, so the juices taste clean rather than greasy.
Cool leftovers in shallow containers before they go in the refrigerator.
Crockpot Chicken Thighs With Lemon and Olives at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 5 servings
- Ingredients: 12, led by skinless bone-in chicken thighs, kosher salt, black pepper, onion
Tips for Crockpot Chicken Thighs With Lemon and Olives
No added oil or butter is needed: thighs release enough fat to cook the vegetables. Leftovers keep 4 days in the refrigerator and freeze for 3 months.
Crockpot Chicken Thighs With Lemon and Olives FAQ
How long does Crockpot Chicken Thighs With Lemon and Olives take?
Crockpot Chicken Thighs With Lemon and Olives takes 5 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Chicken Thighs With Lemon and Olives serve?
This recipe makes 5 servings.
What do I need to make Crockpot Chicken Thighs With Lemon and Olives?
12 ingredients, led by skinless bone-in chicken thighs, kosher salt, black pepper, onion. Amounts are in the recipe card above.
Part of: 10 Healthy Crockpot Recipes: Dinners With Portions Stated
