Serves 6 to 8


  • 2 cups chopped onions
  • 8 skinless chicken thighs (bone-in or boneless)
  • 1 lemon, thinly sliced and seeded
  • 1 cup green olives, pitted
  • 1 Tbsp. white-wine vinegar
  • 2 tsp. herbes de Provence
  • 1 bay leaf
  • 1/2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 cup chicken stock
  • 1/2 cup chopped, fresh flat-leaf parsley


    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):
    Calories: 190.2
    Total Fat: 10.6g
    Cholesterol: 58.4mg
    Sodium: 701.6mg
    Total Carbohydrates: 8.8g
    Dietary Fiber: 0.9g
    Sugars: 0.4g
    Protein: 14.3g

    From Cooking Allergy-Free (The Taunton Press, 2014) by Jenna Short.

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