**Serves:** 6 to 8
**Prep time:** 25 minutes
**Cook time:** 4 h 15 min to 5 h 15 min
Ingredients
– **2** carrots, chopped
– **2** celery stalks, chopped
– **1** fennel bulb, trimmed and chopped (or 1 onion, chopped)
– **1** onion, chopped
– **16** green olives, pitted and halved
– **1** garlic clove, chopped
– **4** sprigs fresh thyme (or 1 tsp dried oregano)
– **2** bay leaves
– **½ tsp** black pepper
– **¼ tsp** salt
– **2 lb (1 kg)** boneless, skinless chicken thighs
– **½ cup (125 ml)** chicken broth (reduced sodium)
– **¼ cup (60 ml)** lemon juice
– **¼ cup (60 ml)** water
– **3 tbsp (45 ml)** all-purpose flour
– **2 tbsp (30 ml)** fresh parsley, chopped
– **Zest of 1 lemon**
Preparation
1. In the slow cooker, combine the carrots, celery, fennel (or onion), onion, olives, garlic, thyme (or oregano), bay leaves, black pepper, and salt. Add the chicken thighs on top. Pour in the broth, lemon juice, and water. Cover and cook on low for 4 to 5 hours or until the chicken is tender.
2. In a small bowl, whisk the flour with a little of the cooking liquid until smooth. Stir this mixture into the slow cooker. Cover and cook on high for about 15 minutes until the sauce thickens.
3. Just before serving, stir in the chopped parsley and lemon zest. Serve each portion with a sprinkle of extra parsley and lemon zest if desired.
Leave a Reply