Slow-Cooker Lemon-Pepper Chicken with Green Olives and Potatoes
"Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs—this isn’t just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here’s what we mean: This recipe starts with browning the chicken on the stove—we know, we know, this doesn’t seem very convenient, but bear with us—browning is a chemical..."
INGREDIENTS
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1 1/2
lb baby Yukon Gold potatoes, halved
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2 1/2
teaspoons lemon pepper seasoning
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2
teaspoons finely chopped fresh thyme leaves
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1
teaspoon salt
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1/2
teaspoon pepper
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6
bone-in skin-on chicken thighs (about 2 1/2
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1
tablespoon olive oil
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1
medium onion, chopped
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4
cloves garlic, finely chopped
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1/4
cup Progresso™ chicken broth (from 32-oz c
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1
teaspoon grated lemon peel
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3/4
cup Castelvetrano green olives, unpitted
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2
tablespoons chopped fresh Italian (flat-leaf
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Lemon wedges
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