Slow Cooker Creamy Chicken with Zucchini, Roasted Lemon and Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the lemon slices with 1 teaspoon of the olive oil and place them on a small tray. Roast for 8 to 10 minutes until lightly browned at the edges. Set aside.

2. 2

   In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more. Transfer the onion and garlic to the slow cooker.

3. 3

   In a bowl, season the chicken with the salt, black pepper, oregano, and sweet paprika. Add the Dijon mustard and mix well to coat the pieces.

4. 4

   Heat the remaining tablespoon of olive oil in the same skillet and brown the chicken for 2 to 3 minutes per side, without cooking it through. Place the chicken in the slow cooker over the onion.

5. 5

   Pour the chicken broth and the juice from half of the lemon into the slow cooker. Cover and cook on LOW for 4 hours 30 minutes to 5 hours, until the chicken is tender.

6. 6

   Uncover and add the zucchini. Cover again and cook for 30 minutes more on LOW, until the zucchini is tender but still holds its shape.

7. 7

   In a small bowl, whisk the Greek yogurt with the cornstarch and 2 tablespoons of hot liquid from the slow cooker to temper it. Stir this mixture into the slow cooker gently until combined. Cook 10 minutes more on LOW, without boiling, so the sauce thickens slightly.

8. 8

   Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden.

9. 9

   Serve the chicken with the sauce, zucchini, and roasted lemon slices on top. Finish with the toasted almonds and fresh parsley.