PREP TIME: 5 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 5 MINS | SERVINGS: 4 PEOPLE
A complete meal cooked slowly in the slow cooker with chicken, asparagus, and potatoes. A lemon-flavoured dish with tons of delicious garlic. Incredibly easy to prep and surely worth the wait!
I have recipes I love that are ready in less than thirty minutes. My go-to for busy weeknights. But a lemon chicken sounds more interesting! No need for fussy prep work, all you have to do is dump everything in the slow cooker and set to cook. Broiling the chicken is optional, but I guarantee the extra step will make even better chicken with an appetizing golden layer!
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, then slice and add in a single layer to the bottom of the slow cooker. On top, add the chicken thighs in one layer.
Step 2: After washing the baby potatoes. Slice each in half and add them to the slow cooker.
Step 3: Combine the zest of a lemon with the juice, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. In the slow cooker, pour the ingredients over.
Step 4: Cover with the lid, secure, and set to cook on high for 3 to 4 hours or 6 to 8 hours on low. Set the slow cooker to high in the last 15 to 20 minutes of cooking and add the asparagus on top of the potatoes. If using thicker asparagus it’ll take time to cook.
Step 5: This step is optional but highly suggested to make the chicken skin golden and crispy. Take the chicken thighs from the slow cooker, place them on a baking sheet, and broil for about 3 to 5 minutes on high.
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, then slice and add in a single layer to the bottom of the slow cooker. On top, add the chicken thighs in one layer.
Step 2: After washing the baby potatoes. Slice each in half and add them to the slow cooker.
Step 3: Combine the zest of a lemon with the juice, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. In the slow cooker, pour the ingredients over.
Step 4: Cover with the lid, secure, and set to cook on high for 3 to 4 hours or 6 to 8 hours on low. Set the slow cooker to high in the last 15 to 20 minutes of cooking and add the asparagus on top of the potatoes. If using thicker asparagus it’ll take time to cook.
Step 5: This step is optional but highly suggested to make the chicken skin golden and crispy. Take the chicken thighs from the slow cooker, place them on a baking sheet, and broil for about 3 to 5 minutes on high.
