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Wednesday, November 19, 2014

Slow Cooker Lemon Chicken


  • 12 boneless, skinless chicken thighs, (or 8 breasts if this your first year on Swank diet--saturated fat value will be lower)
  • Kosher or sea salt to taste
  • ¾ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced
  • 1 cup chicken broth (fat free, low sodium)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup flour, optional corn starch
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives


  1. Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.
  3. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.
  4. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.


Yields: 8 servings | Serving Size: 1-1/2 chicken thighs | Calories: 524 | Previous Points: 12 | Points Plus: 8 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0g | Cholesterol: 252 mg | Sodium: 264 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 35 g

Original Recipe at   SkinnyMs

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