3lbs chicken thighs (bone and skin on)about 8 small thighs
1Tbsplemon pepper seasoningmore if needed
1medium yellow oniondiced
6ouncesmanzanilla pitted green olivesor green olives of choice
1lemonsliced into round slices and seeds removed
Heat oil over medium high heat in a large non-stick cooking pan.
Sprinkle lemon pepper seasoning and kosher salt on chicken thighs, rubbing in mixture to evenly coat both sides, then add chicken to pan. Cook chicken for about two minutes on each side, then add thighs to slow cooker.
Add onions to the pan and cook until onions are soft and begin browning. No need to add more oil as the onions will cook in the chicken fat left behind from the thighs. Add garlic cloves and cook until fragrant (about one minute). Pour onion mixture over chicken.
Add chicken broth, olives, and lemon slices to slow cooker. Do not mix, rather place the olives and lemon slices on top of the chicken-onion mixture.
Set your slow cooker to cook for 6 hours. Serve chicken over rice, baked potatoes or mashed potatoes to help soak in the delicious juices.
Chicken thighs hold up well in the slow cooker. I typically don't cook them longer than 6 hours, but they can withstand up to 8 hours. I highly recommend using dark meat chicken when slow cooking.If substituting chicken thighs for breasts, do not slow cook them longer than 4 hours or they'll become mealy. And there's no need to sear chicken breasts first either; just add the breasts to the slow cooker. Please see my full blog post for recommendations on how to cook other types of chicken.You can use any green olives of choice. Do not mix your lemon slices and olives into the slow cooker. All the flavors will come together, and the olives and lemon slices on top make this dish look beautiful before serving.