6 boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup chicken broth
1 lemon,thinly sliced
1/4 cup pitted kalamata olives
1 garlic clove, minced
1/2 tsp dried oregano
Hot cooked orzo or rice to serve 4 to 6
Remove fat from chicken; sprinkle with salt and pepper.
Heat oil in a large skillet over medium-high heat. Brown chicken on all sides then place in a crock-pot.
Add broth, lemon, olives, garlic, and oregano to the crock-pot. Cover and cook on low 5 to 6 hours or until chicken is tender.
Serve chicken with the rice or orzo.
Yield: 4 to 6 servings
This is a crock-pot recipe and photo.
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup chicken broth
1 lemon,thinly sliced
1/4 cup pitted kalamata olives
1 garlic clove, minced
1/2 tsp dried oregano
Hot cooked orzo or rice to serve 4 to 6
Remove fat from chicken; sprinkle with salt and pepper.
Heat oil in a large skillet over medium-high heat. Brown chicken on all sides then place in a crock-pot.
Add broth, lemon, olives, garlic, and oregano to the crock-pot. Cover and cook on low 5 to 6 hours or until chicken is tender.
Serve chicken with the rice or orzo.
Yield: 4 to 6 servings
This is a crock-pot recipe and photo.
file photo
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