Crock Pot Lemon Garlic Chicken and Veggies
Crock Pot Lemon Garlic Chicken and Veggies takes roughly 4 hours and 20 minutes from beginning to end. This gluten free, dairy free, and whole 30 recipe serves 6 and costs $1.52 per serving. One serving contains 551 calories, 28g of protein, and 34g of fat. This recipe is liked by 13 foodies and cooks. This recipe from Neighbor Food Blog requires red potatoes, lemon juice, yellow onion, and kosher salt. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is good. If you like this recipe, take a look at these similar recipes: Crock-Pot Easy Herb Chicken and Veggies, Crock Pot Meatloaf & Veggies + VIDEO, and Pork Roast With Veggies (Crock-Pot).
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
6 bone in, skin on chicken thighs
1 lb. carrots, sliced into 2-3 inch pieces
6 sprigs fresh thyme, leaves removed
4 cloves garlic
Kosher salt and fresh ground pepper
1 lemon, sliced
3 Tablespoons lemon juice
¼ cup olive oil
2 lbs. red potatoes, quartered
3 sprigs rosemary, stems removed, chopped
1 sweet yellow onion, quartered
Equipment:
slow cooker
broiler
frying pan
Cooking instruction summary:
Place the potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs.Sprinkle the chicken thighs generously with salt and pepper then nestle them in with the potatoes and carrots. Pour the olive oil evenly over top, followed by the lemon juice and herbs. Place the lemon slices over top.Cook on high for four hours or on low for 8 hours. When the chicken is finished, remove the sliced lemon, squeezing it out a bit if you want extra lemony flavor. Preheat the broiled and place the chicken thighs on a pan under the broiler for 3-4 minutes or until browned and crisp. Serve immediately with the vegetables.
Step by step:
1. Place the potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs.Sprinkle the chicken thighs generously with salt and pepper then nestle them in with the potatoes and carrots.
2. Pour the olive oil evenly over top, followed by the lemon juice and herbs.
3. Place the lemon slices over top.Cook on high for four hours or on low for 8 hours. When the chicken is finished, remove the sliced lemon, squeezing it out a bit if you want extra lemony flavor. Preheat the broiled and place the chicken thighs on a pan under the broiler for 3-4 minutes or until browned and crisp.
4. Serve immediately with the vegetables.
Nutrition Information:
covered percent of daily need
