Slow-Cooker Provençal Lemon and Olive Chicken Recipe
Arrange the onions in the bottom of a slow cooker and top with the chicken thighs. Place a lemon slice on each thigh. Add the olives, vinegar, herbs de Provence, bay leaf, salt, pepper and chicken stock.
Cook on low heat for 5 to 6 hours. Remove and discard the bay leaf. Serve each portion sprinkled with the chopped parsley.
Per serving (based on 8 servings):
Total Fat: 10.6g
Total Carbohydrates: 8.8g
Dietary Fiber: 0.9g
From Cooking Allergy-Free (The Taunton Press, 2014) by Jenna Short.