Ingredients:

  • 3-4 lbs bone-in, skin-on chicken pieces (legs, thighs, or a combination)
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 lemon, zested and juiced (approx. 50ml)
  • 1 tbsp dried Italian herbs (or a mix of rosemary, thyme, and oregano)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup chicken broth
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces on all sides until lightly browned. This adds flavour and texture.
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. In a bowl, combine lemon zest, lemon juice, dried herbs, salt, and pepper.
  4. Place seared (or un-seared) chicken pieces on top of the onion and garlic in the slow cooker.
  5. Pour the lemon herb mixture evenly over the chicken.
  6. Pour the chicken broth around the chicken. Do not pour it directly on top to preserve the herb coating.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  8. If desired, shred the chicken with two forks before serving.
  9. Garnish with fresh parsley and serve with lemon wedges.