Slow Cooker Lemon Rosemary Chicken with Green Olives
An original slow cooker stew with tender chicken thighs, lemon, rosemary, garlic, and green olives, slowly cooked until glossy and fragrant. Perfect for a comforting meal with Mediterranean-inspired flavors.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 900 g boneless skinless chicken thighs (cut en trozos large)
- 180 g yellow onion (en pluma fina)
- 18 g garlic (chopped)
- 1 unit lemon (1/4 cup de jugo)
- 120 g pitted green olives (escurridas and partidas por the mitad)
- 240 ml chicken broth (low sodium if possible)
- 30 ml olive oil (divided)
- 8 g fresh rosemary (chopped fino, more unas puntas whole opcionales)
- 2 g dried thyme
- 4 g sweet paprika
- 10 g Dijon mustard
- 16 g cornstarch (for espesar al final)
- 30 ml water (for mezclar with the harina of maíz)
- 6 g salt (ajustar to taste)
- 2 g black pepper (freshly ground)
- 10 g fresh parsley (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Heat a large skillet over medium-high heat, about 375°F / 190°C at the surface. Toss the chicken with half of the olive oil, salt, black pepper, and sweet paprika.
- 2
Brown the chicken in the skillet for 2 to 3 minutes per side until lightly colored; it does not need to cook through. Transfer it to the slow cooker.
- 3
In the same skillet, add the remaining olive oil, onion, and garlic. Cook over medium heat, about 320°F / 160°C, for 4 minutes until the onion softens slightly.
- 4
Add the lemon zest, lemon juice, fresh rosemary, dried thyme, Dijon mustard, and chicken broth to the skillet. Stir for 1 minute to combine, then pour this mixture over the chicken in the slow cooker.
- 5
Add the green olives and, if desired, a few whole rosemary tips. Cover and cook on low for 4 hours, or until the chicken is very tender. If your model lists high and low settings, this is roughly 300°F / 150°C on high or 200°F / 95°C on low slow-cooking heat.
- 6
With 15 minutes left, mix the cornstarch with the water until smooth. Stir it into the slow cooker gently and cook 15 minutes more until the sauce thickens slightly.
- 7
Taste and adjust salt and pepper if needed. Serve hot with fresh parsley on top and some of the lemon, rosemary, and olive sauce over each portion.
Chef tips
For deeper flavor, brown the chicken well before transferring it to the slow cooker. If you want a stronger sauce, uncover the cooker for the last 20 minutes so it reduces slightly.
Substitutions
You can substitute chicken breast for the thighs, though it will be slightly less juicy. Fresh rosemary can be replaced with 1 extra teaspoon of dried rosemary. Green olives can be swapped for black olives for a milder profile.
