Ingredients
1 1/2
lb baby Yukon Gold potatoes, halved
2 1/2
teaspoons lemon pepper seasoning
2
teaspoons finely chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
6
bone-in skin-on chicken thighs (about 2 1/2 lb)
1
tablespoon olive oil
1
medium onion, chopped
4
cloves garlic, finely chopped
1/4
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon grated lemon peel
3/4
cup Castelvetrano green olives, unpitted
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Lemon wedges
Preparation
Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
Transfer chicken to slow cooker.
Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
