Mediterranean Chicken


    • 1 Small Lemon
    • 1-3/4 Cups Coarsely Chopped Onion
    • 1/4 Cup Pitted Kalamata Olives - Halved (12 Olives)
    • 2 Tablespoons Drained Capers
    • 1 (14.5-ounce) Can Whole Plum Tomatoes - Drained and Coarsely Chopped
    • 12 Bone-in Chicken Thighs (About 3 Pounds) - Skinned
    • 1/4 Teaspoon Freshly Ground Black Pepper
    • 1 Tablespoon Olive Oil
    • Chopped Fresh Rosemary (Optional)
    • Chopped Fresh Parsley (Optional)


    • Grate rind and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon, respectively. Place lemon rind in a small bowl. Cover and refrigerate. Combine lemon juice, onion, and next 3 ingredients (through tomatoes) in a 5-quart electric slow cooker.
    • Sprinkle chicken with pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Place half of chicken in pan; cook 3 minutes on each side or until browned. Place chicken in slow cooker. Repeat procedure with remaining chicken. Cover and cook on LOW for 4 hours or until chicken is done.
    • Place chicken thighs on plates. Stir reserved lemon rind into sauce. Serve sauce over chicken. Garnish with rosemary and parsley, if desired.


Use capers sparingly.