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Slow Cooker Lemon Chicken and Veggies

  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Olive oil, as needed
  • 5 garlic cloves, minced
  • 1 lb baby potatoes, halved
  • 3 medium carrots, peeled and cut in half
  • 4-6 bone-in, skin-on chicken thighs
  • 1/2 cup white wine
  • Juice and zest of 2 small lemons (or 1 large)
  • 1 lb asparagus, trimmed
  • Kosher salt and freshly ground pepper, to taste
  1. In a small bowl, mix together thyme, oregano, garlic powder, and about 1 teaspoon of salt and 1/2 teaspoon of pepper.
  2. Add potatoes and carrots to the bottom of a slow cooker. Drizzle with olive oil and sprinkle with half of the seasoning mixture as well as half of the minced garlic.
  3. Place chicken on top, drizzle with more oil, and sprinkle with remaining seasoning mixture and minced garlic.
  4. Stir together lemon juice, lemon zest, and white wine and pour over chicken and vegetables.
  5. Cover and cook on high for 2 1/2 hours, or low for 4 1/2 hours.
  6. Add asparagus and cook until tender, about 20 minutes more on high.
  7. If desired, broil chicken until skin is crispy.
  8. Adjust seasoning as needed, serve, and enjoy!