Dinner
Slow-Cooker Lemon-Pepper Chicken Thighs with Broccolini
Tender chicken thighs soak up a bright lemon pepper sauce that tastes tangy and savory with every bite, while the broccolini stays crisp and fresh, soaking up the same citrusy juices.
- Total
- 3 hr 40 min
- Prep
- 10 min
- Cook
- 3 hr 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 292
- Protein
- 37g
- Carbs
- 10g
- Fat
- 11g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 548mg
Ingredients
- 1 tbsp black pepper
- 1 tbsp lemon zest, plus 3 tablespoons fresh juice (from 2 lemons)
- 3 tbsp fresh juice (from 2 medium lemons)
- 1 tbsp chopped fresh oregano
- 3/4 tsp kosher salt
- 8 bone-in, skinless chicken thighs (about 2 pounds)
- 1/2 cup unsalted chicken stock
- 8 lemon slices (from 1 lemon)
- 1 lb fresh Broccolini, trimmed (about 3 bunches)
Instructions
- Stir together the pepper, lemon zest, oregano, and 1/2 teaspoon of the salt in a small bowl. Rub the chicken with the lemon-pepper mixture. Place in a 5- to 6-quart slow cooker. Add the stock and lemon juice to the slow cooker. Top evenly with the lemon slices. Cover and cook on LOW 1 hour and 30 minutes. Uncover the slow cooker and place the Broccolini on top of the chicken. Sprinkle with the remaining 1/4 teaspoon salt. Cover and cook until the chicken and vegetables are tender, about 2 more hours.