Ingredients needed:
* 2 cups of chopped onion
* 8 skinless chicken thighs (about 2 1/2 pounds)
* 1 lemon, thinly sliced and seeds removed
* 1 cup of pitted green olives
* 1 tablespoon of olive brine from jar or white vinegar
* 2 teaspoons of herbes de Provence
* 1 bay leaf
* 1/2 teaspoon of salt
* 1/8 teaspoon of black pepper
* 1 cup of chicken broth
* 1/2 cup of minced fresh parsly
Preparation steps:
* Place onion into crockpot. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
* Cover and cook on low for 5 1/2 hours or on high for 3 1/2 hours.
* Stir in parsley before serving.
Enjoy
(Serves 8)
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