Description
A bright, comforting dish featuring chicken and potatoes simmered in a lemon-butter sauce, perfect for weeknight dinners and meal prep.
Ingredients
Scale
- 4 boneless chicken thighs
- 1 lb small potatoes, halved
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (optional)
- 2 cups chicken broth
- Chopped parsley for garnish
- Lemon slices for garnish
Instructions
- Optional: Sear chicken thighs in a hot skillet for 2-3 minutes per side until browned.
- Place halved potatoes in the bottom of the slow cooker.
- Add garlic, salt, pepper, thyme, and chicken broth over the potatoes.
- Place seared chicken thighs on top of the potatoes.
- Mix lemon juice and melted butter, then pour over the chicken.
- Cover and cook on High for 3-4 hours or Low for 6-7 hours until chicken is cooked through and potatoes are tender.
- If sauce is thin, remove chicken and reduce the liquid on the stovetop for 5-8 minutes.
- Serve over rice or noodles, garnished with parsley and lemon slices.
Notes
For a low-carb option, replace potatoes with cauliflower florets. This recipe is naturally gluten-free and can be made dairy-free by using olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg