Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • ½ cup low-sodium chicken bone broth
  • 2 medium zucchini, sliced into thick rounds
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes, kept whole
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Rub the chicken thighs with olive oil, salt, and pepper. Note: This creates a barrier that helps the seasoning penetrate the meat.
  2. Place the diced onion and minced garlic at the bottom of the slow cooker to create a fragrant bed.
  3. Layer the chicken thighs over the onions. Note: Don't overlap them too much so the heat circulates evenly.
  4. Pour in the chicken bone broth, lemon juice, lemon zest, and dried oregano.
  5. Cover and cook on Low for 5 hours until the chicken is tender and aromatic.
  6. Gently stir in the zucchini, bell peppers, and cherry tomatoes. Note: Stir carefully so you don't break the chicken thighs.
  7. Cover and cook for the remaining 1 hour until the zucchini is tender but still holds its shape.
  8. Remove from slow cooker and garnish with fresh chopped parsley before serving.