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    home » Recipes » Chicken

    Lemon and herb slow cooker chicken

    Published: Mar 24, 2015. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    So...Tuesday nights are slow cooker night. By the time I pick up Master 2 from preschool, dinner needs to be 90% done, because then I take Miss 4 to dancing only 40 minutes later and she doesn't finish until 6:00.

    The slowcooker really is a bit of a wonderous tool. I love that I can set it and leave it, knowing that dinner will be OK...or even better than ok. Lemon and herb are like a match made in heaven for the slow cooker, everything becomes punchier with long slow cooking.

    Tonight's slow cooker meal is based on something I used to flash fry in the frypan with a wine and lemon sauce. Not particularly kid friendly. So, I've been contemplating it for a while...and I've done it! It's saucy and best served with some rice. This was a winner with both Mini Kidgredients. Plus there is enough leftover chicken for tomorrow night- awesome!

    So if you haven't brought out the slow cooker yet, make sure you do for this one.

    lemon and herb slow cooker chicken

    Lemon and herb slow cooker chicken

    Lemon and herb slow cooker chicken
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    Course: dinner
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 6 hours 30 minutes
    Total Time: 6 hours 40 minutes
    Servings: 6 serves
    Calories: 301kcal
    Author: Kylie
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    Ingredients

    • 6 skinless boneless chicken thighs
    • 6 tbsps olive oil
    • 1 onion chopped finely
    • 3 tbsps fresh oregano
    • 2 tbsps fresh thyme
    • zest of ½ a lemon
    • juice of ½ a lemon
    • ½ lemon sliced
    • 1.5 cups of chicken stock

    Instructions

    • Over a medium/high heat fry the chicken thighs in the olive oil until golden on both sides.
    • Add to the bottom of the slow cooker. Top with the slices of lemon.
    • Fry the onions for 2 minutes, or until soft.
    • Add the lemon juice, zest and herbs.
    • Add the chicken stock and bring to the boil. Cook for 5 minutes then pour over the chicken thighs.
    • Cook for 6 hours on low with a tea towel under the lid.
    • Serve with lots of the juice juices over rice.
    • Serves 2 adults and 2 kids with some leftovers (tomorrow nights paella!)

    Nutrition

    Calories: 301kcal | Carbohydrates: 8g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 189mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 3mg
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    featured in, kidspot, bounty parents, daily mail, mouths of mums, mumtastic, foodgawker, families magazine, haven, the organised housewife, she does this

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