Slow Cooker Lemon Rosemary Chicken with Green Olives

Instructions

1. 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. 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. 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. 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. 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. 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. 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.