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Lemon and herb slow cooker chicken
Lemon and herb slow cooker chicken
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
6
hours
hours
30
minutes
minutes
Total Time:
6
hours
hours
40
minutes
minutes
Servings:
6
serves
Calories:
301
kcal
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!)
Nutritional Information
Calories:
301
kcal
|
Carbohydrates:
8
g
|
Protein:
24
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
189
mg
|
Potassium:
441
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
308
IU
|
Vitamin C:
14
mg
|
Calcium:
79
mg
|
Iron:
3
mg
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