Cook Time 5 to 6 hours
Prep Time 15 minutes
Makes 4 to 6 servings
|6||boneless skinless chicken thighs|
|1/2||teaspoon black pepper|
|1||tablespoon olive oil|
|1/2||cup chicken broth|
|1||lemon, thinly sliced|
|1/4||cup pitted kalamata olives|
|1||clove garlic, minced|
|1/2||teaspoon dried oregano|
|Hot cooked orzo or rice|
- Remove visible fat from chicken; sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in slow cooker.
- Add broth, lemon, olives, garlic and oregano to slow cooker.
- Cover; cook on LOW 5 to 6 hours or until chicken is tender. Serve with orzo.
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