PREP TIME: 5 mins | COOK TIME: 3 hrs | TOTAL TIME: 3 hrs 5 mins | SERVINGS: 4 People
Packed with lemon flavour and lots of delicious garlic, this easy Slow Cooker Lemon Chicken is a complete meal in one. The potatoes are cooked at the same time as the chicken so there is no need for a side dish.
INGREDIENTS
1 red onion
6-8 chicken thighs – bone-in, skin on
1-1.5 pounds baby potatoes
1 lemon
2 tablespoons olive oil
2 tablespoons honey
4 cloves garlic
1/2 tablespoon fresh thyme leaves
sea salt
pepper
bunch thin green asparagus
HOW TO MAKE SLOW-COOKER LEMON CHICKEN
Step 1: Peel the red onion, slice, then in a single layer to the bottom of the slow cooker.
Step 2: Over the onions, add the chicken thighs in one layer.
Step 3: Wash the baby potatoes, sliced in half, then add to the slow cooker.
Step 4: Whisk zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. Add this to the slow cooker.
Step 5: Cover with the lid and secure. Cook for 3 to 4 hours on high or 6 to 8 hours on low.
Step 6: Set the slow cooker on high 15 to 20 minutes before the cooking time is over. On top, add the asparagus, then cover the slow cooker again. Remember that the thicker the asparagus the longer the cooking time will be.
Step 7: This step is optional but recommended. Take the chicken thighs out of the slow cooker 5 minutes before the cooking time ends. Transfer the chicken thighs on a baking sheet and broil for about 3 to 5 minutes on high or until the skin is golden.
Step 8: Serve and enjoy!
NUTRITION FACTS:
Calories: 679kcal | Carbohydrates: 35g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 176mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2.8mg
Ingredients
- 1 red onion
- 6-8 chicken thighs - bone-in, skin on
- 1-1.5 pounds baby potatoes
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons honey
- 4 cloves garlic
- 1/2 tablespoon fresh thyme leaves
- sea salt
- pepper
- bunch thin green asparagus
Instructions
Step 1: Peel the red onion, slice, then in a single layer to the bottom of the slow cooker.
Step 2: Over the onions, add the chicken thighs in one layer.
Step 3: Wash the baby potatoes, sliced in half, then add to the slow cooker.
Step 4: Whisk zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. Add this to the slow cooker.
Step 5: Cover with the lid and secure. Cook for 3 to 4 hours on high or 6 to 8 hours on low.
Step 6: Set the slow cooker on high 15 to 20 minutes before the cooking time is over. On top, add the asparagus, then cover the slow cooker again. Remember that the thicker the asparagus the longer the cooking time will be.
Step 7: This step is optional but recommended. Take the chicken thighs out of the slow cooker 5 minutes before the cooking time ends. Transfer the chicken thighs on a baking sheet and broil for about 3 to 5 minutes on high or until the skin is golden.
Step 8: Serve and enjoy!
