6 boneless,,skinless chicken thighs
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil
1/2 cup chicken broth
1 lemon, thinly sliced
1/4 cup pitted kalamata olives
1 clove garlic, minced
1/2 tsp dried oregano
Remove and discard visible fat from chicken. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Brown chicken on all sides. Transfer to your crock-pot.
Add broth, lemon, olives, garlic and oregano. Cover. Cook on low for 5-6 hours or until chicken is tender. Serve over hot rice or orzo.
*Recipe from Crock-Pot Slow Cooker Best-Loved Recipes, pg 188
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