Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb baby Yukon Gold potatoes, halved
  • 2 1/2 teaspoons lemon pepper seasoning
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in skin-on chicken thighs (about 2 1/2 lb)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon grated lemon peel
  • 3/4 cup Castelvetrano green olives, unpitted
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • Lemon wedges

Instruction

  • Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
  • Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
  • Transfer chicken to slow cooker.
  • Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
  • Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
  • Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
  • Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.