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Lemon Chicken

  • 2 lemons (6 oz or 170 g)
  • 8 chicken thighs (2.6 lbs or 1.2 kg), with skin on (defrosted, if frozen)
  • 2 cups (150 g) white button mushrooms, sliced thick (approx. 15 whole mushrooms)
  • 1 1/2 cups (360 ml) chicken broth or vegetable broth
  • 1 sprig of fresh thyme (1 g), leaves picked
  • Salt and pepper, to taste
      • 1Cut both lemons in half. Save one-half for juice and set aside. Thinly slice the remaining lemons and set aside. Season the chicken thighs with salt.
      • 2Place the chicken and mushrooms in a slow cooker. Pour in the chicken or vegetable broth and squeeze the lemon half over the chicken. Place the lemon slices and fresh thyme leaves on top of the chicken.
      • 3Place the lid on the slow cooker and cook on high heat for 4 to 5 hours or on low for 6 to 8 hours.
      • 4Remove the chicken, lemons, and mushrooms from the slow cooker with a slotted spoon. If desired, pour the sauce into a small saucepan and simmer over medium heat until thickened to your liking. Season with salt and pepper, to taste.
      • 5Serve the chicken with the sauce and garnish with any additional fresh thyme leaves, if desired.
      • Chicken breasts can be used instead of chicken thighs. Skinless chicken thighs or breasts can be used as well.
      • You can use 1/2 teaspoon of dried thyme instead of fresh thyme.
      • For a more mild lemon flavor, use 1 lemon or omit adding the lemon slices to the slow cooker.
        (Estimated and based on per-serving amounts.)
          Calories: 417     Fat: 28 g     Total Carbs: 3 g     Fiber: 0 g     Sugar: 2 g     Net Carbs: 3 g     Protein: 33 g