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Slow-Cooked Chicken Thighs and Olives


Serves 4

Prep time: 10 minutes

Cook time: 4 hours

Per serving: 200 calories, 11g fat, 2.5g saturated fat, 115mg cholesterol, 360mg sodium, 4g carbohydrate, 1g fiber, 22g protein



1 large onion, sliced

1 lb. boneless, skinless chicken thighs

1 cup green or black whole olives

1 cup low-sodium chicken broth

1 lemon, zested and juiced

1 tsp. ground cumin

1/2 tsp. dry mustard

1/4 tsp. cayenne pepper

2 garlic cloves, minced

2 cups cooked brown rice or whole-wheat couscous (optional)

2 tbsp. chopped fresh parsley


  1. In a 6-quart slow cooker combine onion, chicken thighs, olives, broth, lemon zest, lemon juice, cumin, mustard, cayenne and garlic. Cover and cook on LOW 4 to 6 hours or until chicken is fork-tender (165°F). Season with pepper to taste. Spoon over brown rice or couscous, if desired. Garnish with fresh chopped parsley, and serve.


Make it a meal: Serve with chickpea salad with light balsamic vinaigrette.


[[Talking Points]]

Culinary: How to zest a lemon using a microplane

To zest a lemon using a microplane, just rub the lemon in one direction against the blades, turning the lemon as you go. If you do not have a zester or grater, you can use a vegetable peeler or a small, sharp knife.

Nutrition: Boneless, skinless chicken thighs are a deboned cut from the leg above the drumstick. Its dark meat, while as versatile as a chicken breast, is more moist and has deeper flavor. 1 (3-oz.) serving (cooked) is 180 calories and 22g protein.

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