Slow Cooker Lemon Pepper Chicken Thighs with Broccolini

Drescription

What if you could have tender, slow-cooker chicken thighs and crisp Broccolini to feed four with 10 minutes of hands-on time and eight common ingredients? Now, you can, and here's the recipe to prove it. Garnish with fresh oregano leaves and additional kosher salt and black pepper, if desired.

Ingredients

• 1 tablespoon black pepper
• 1 tablespoon lemon zest, plus 3 tablespoons fresh juice (from 2 medium lemons)
• 1 tablespoon chopped fresh oregano
• ¾ teaspoon kosher salt
• 8 bone-in, skinless chicken thighs (about 2 pounds)
• ½ cup unsalted chicken stock
• 8 lemon slices (from 1 medium lemon)
• 1 pound fresh broccolini, trimmed (about 3 bunches)

Directions

1. Stir together the pepper, lemon zest, oregano, and 1/2 teaspoon of the salt in a small bowl. Rub the chicken with the lemon-pepper mixture. Place in a 5- to 6-quart slow cooker. Add the stock and lemon juice to the slow cooker. Top evenly with the lemon slices. Cover and cook on LOW 1 hour and 30 minutes. Uncover the slow cooker and place the Broccolini on top of the chicken. Sprinkle with the remaining 1/4 teaspoon salt. Cover and cook until the chicken and vegetables are tender, about 2 more hours.