PREP TIME: 10 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 5 MINS | SERVINGS: 4 people
This is another Slow Cooker meal that you should try very soon! Juicy chicken bursting with lemon flavour and tons of tasty garlic. A one-pot meal with potatoes and veggies that are cooked right in the crockpot with the chicken thighs. This is a winner recipe that will sweep everyone off their feet!
INGREDIENTS
2 tablespoons olive oil
6-8 chicken thighs – bone-in, skin on
1-1.5 pounds baby potatoes
1 red onion
1 lemon
2 tablespoons honey
1/2 tablespoon fresh thyme leaves
4 cloves garlic
bunch thin green asparagus
sea salt
Pepper
HOW TO MAKE SLOW-COOKER LEMON CHICKEN
Step 1: Peel the red onion, slice, and add to the bottom of the slow cooker in a single layer. On top, add the chicken thighs in one layer.
Step 2: Next, wash the baby potatoes, slice them in half, and add the pieces to the slow cooker.
Step 3: Whisk a zest of lemon with the juice of the same lemon, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. Then, pour this over the ingredients in the slow cooker.
Step 4: Cover and secure the lid. Set the slow cooker to high for 3 to 4 hours or 6 to 8 hours on low. You can set the cooking time depending on your schedule. Minimum of 3 hours on high and 4 to 6 hours as maximum. If the setting on low, 8 hours is the maximum cooking time.
Step 5: Set the slow cooker to high in the last 15 to 20 minutes of cooking time. Then, add the asparagus and replace the lid. If using thicker asparagus, note that the cooking time will be longer. You can transfer the chicken thighs to a baking sheet in the last 5 minutes of cooking. Broil the chicken thighs for 3 to 5 minutes on high or until the skin is golden.
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
- 2 tablespoons olive oil
- 6-8 chicken thighs - bone-in, skin on
- 1-1.5 pounds baby potatoes
- 1 red onion
- 1 lemon
- 2 tablespoons honey
- 1/2 tablespoon fresh thyme leaves
- 4 cloves garlic
- bunch thin green asparagus
- sea salt
- Pepper
Instructions
Step 1: Peel the red onion, slice, and add to the bottom of the slow cooker in a single layer. On top, add the chicken thighs in one layer.
Step 2: Next, wash the baby potatoes, slice them in half, and add the pieces to the slow cooker.
Step 3: Whisk a zest of lemon with the juice of the same lemon, olive oil, honey, thyme, sea salt, pepper, and finely chopped garlic in a small bowl. Then, pour this over the ingredients in the slow cooker.
Step 4: Cover and secure the lid. Set the slow cooker to high for 3 to 4 hours or 6 to 8 hours on low. You can set the cooking time depending on your schedule. Minimum of 3 hours on high and 4 to 6 hours as maximum. If the setting on low, 8 hours is the maximum cooking time.
Step 5: Set the slow cooker to high in the last 15 to 20 minutes of cooking time. Then, add the asparagus and replace the lid. If using thicker asparagus, note that the cooking time will be longer. You can transfer the chicken thighs to a baking sheet in the last 5 minutes of cooking. Broil the chicken thighs for 3 to 5 minutes on high or until the skin is golden.
