Slow-Cooker Lemon-Pepper Chicken with Green Olives and Potatoes
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs—this isn’t just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise.
Directions
Recipe Ingredients
- 1 1/2 lb baby Yukon Gold potatoes, halved
- 2 1/2 teaspoons lemon pepper seasoning
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 bone-in skin-on chicken thighs (about 2 1/2 lb)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1/4 cup Progresso™ chicken broth (from 32-oz carton)
- 1 teaspoon grated lemon peel
- 3/4 cup Castelvetrano green olives, unpitted
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- Lemon wedges
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