Description
This bright and comforting slow cooker meal combines tender chicken, soft potatoes, and a fresh lemon herb sauce for an easy family-friendly dinner.
Ingredients
4 boneless skinless chicken thighs (about 1 ½ pounds / 680 g)
1 pound baby potatoes (450 g), halved
1 medium onion, sliced
4 cloves garlic, minced
1 large lemon, zested and juiced (about 3 tablespoons lemon juice)
2 tablespoons olive oil (30 ml)
1 cup low-sodium chicken broth (240 ml)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
2 tablespoons chopped fresh parsley
Instructions
Wash and halve the baby potatoes. Slice the onion, mince the garlic, and zest and juice the lemon.
Season the chicken with salt, pepper, oregano, thyme, and paprika. Drizzle with olive oil and coat evenly.
Place the potatoes and onions at the bottom of the crockpot.
Add the seasoned chicken on top of the potatoes.
Mix chicken broth, lemon juice, lemon zest, and garlic in a bowl and pour over the chicken.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Mix cornstarch and water, then stir into the crockpot during the last 15 minutes to thicken the sauce if desired.
Garnish with chopped parsley and serve warm.
Notes
For extra flavor, the chicken can be lightly seared in a skillet before adding it to the crockpot. Baby Yukon gold potatoes work especially well because they hold their texture during slow cooking. If reheating leftovers, add a small splash of chicken broth to keep the dish moist.
- Prep Time: 15 minutes
- Cook Time: 6 hours