Slow Cooker Lemon Chicken Thighs

This Asian slow cooker lemon chicken and potatoes is simply bursting with flavours and takes just 12 minutes of prep, then its set and forget for 6 hours in your slow cooker.

Course Dinner

Cuisine Thai

Prep Time 12

Cook Time 6

Total Time 6 12

Servings people

Calories 459kcal

Author Kim

Ingredients

Chicken

700 grams Skinless Chicken thigh 1½ Pounds
2 medium Brown onions thinly sliced
1 tablespoon Grated Ginger
1 tablespoon Minced Garlic
½ cup Lemon juice
3 tablespoons Monkfruit granulated sweetener
¼ cup Soy sauce
½ teaspoon Chilli Powder
½ teaspoon Smoked Paprika
2 tablespoons Oil

For Garnish

2 tablespoons White sesame seeds
2 Green shallots sliced thinly

Instructions

Brown Chicken: In a large non stick pan or skillet, heat one tablespoon of oil of medium to high heat. Add the chicken thighs and cook until brown (around 4 to 5 minutes). Once browned, transfer to slow cooker.
Lightly Cook Onions, Garlic, GInger: Add the second tablespoon of oil to the pan/skillet and add the sliced onions. Cook until they just start to soften. Then add the garlic and ginger and stir through for 1 minute until fragrant.
Add Remaining Ingredients: Stir through the lemon juice, sweetener and soy sauce. Add the chilli powder and smoked paprika and stir through. Bring to the boil then remove from heat.
Cook: Add the onion mixture to the slow cooker on top of the chicken. Put lid on and cook on low heat for 6 hours.

Notes

Low Calorie Serving Suggestions: Cauliflower Rice, Broccoli Rice, Zucchini Noodles, Mashed Cauliflower

Storage: Keep leftovers in an air tight container in the fridge for 3 days. Freeze for upto 8 weeks

Nutrition