Spring Herb Chicken Slow Cooker

Spring Herb Chicken Slow Cooker… Pour this 1 mixture over raw chicken thighs into a slow cooker for a fresh spring dinner that hits differently every single time

Make yummy chicken in your slow cooker with fresh green herbs like dill and parsley, plus lemon zip and wine. Just mix one easy sauce, dump it over chicken thighs, and cook slow. It tastes garden-fresh and new each time—perfect for busy nights with rice and veggies!

This chicken dish is super easy. You mix one fun sauce with herbs and lemon, pour it on chicken in the cooker, and wait. It smells like spring and tastes special every time!

Eat the chicken on soft rice, noodle pillows, or mashed taters. They drink up the tasty juices. Add green beans, asparagus sticks, or salad. Dip bread in the sauce. Try yogurt on top for creaminess.

Spring Herb Chicken Slow Cooker

Servings: 4

Ingredients

• 2 1/2 to 3 pounds chicken thighs with bones, no skin (6 to 8 pieces)

• 1 teaspoon salt, plus extra if needed

• 1/2 teaspoon black pepper

• 1/3 cup olive oil

• 1/3 cup white wine (like Pinot Grigio)

• 3 tablespoons lemon juice (from 1 big lemon)

• 1 tablespoon lemon peel (from 1 big lemon)

• 1/4 cup chopped parsley

• 1/4 cup chopped dill

• 3 tablespoons chopped chives

• 3 garlic cloves, smashed small

• 1 teaspoon Dijon mustard (if you want tang)

• 1/2 teaspoon dried oregano (if you want more herbs)

• 1/4 teaspoon red pepper bits (if you like a tiny kick)

Spring Herb Chicken Slow Cooker: Directions

1. Dry the chicken with a towel. Cut off extra fat. Sprinkle salt and pepper on both sides. Put them flat in a big slow cooker (5-6 quarts). They can touch a bit.
2. In a bowl, mix the one sauce: oil, wine, lemon juice, lemon peel, parsley, dill, chives, garlic, mustard, oregano, and pepper bits. Stir till it’s all friends.
3. Pour the sauce over the chicken. Make sure every piece gets wet. Spoon some around so herbs hide between.
4. Put the lid on. Cook on LOW 4-5 hours or HIGH 2 1/2-3 hours. Chicken is done when soft and hot inside (165°F).
5. Taste the juice. Add salt or lemon if bland. For thicker sauce, boil some juice in a pot 5-10 minutes, then pour back.
6. Serve hot with lots of juice on top. Add extra herbs if you want.

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