Slow Cooker Lemon Chicken

12 boneless, skinless chicken thighs

Kosher or sea salt to taste

¾ teaspoon pepper, divided

2 tablespoons olive oil, divided

1 lemon, sliced (optional)

1 cup chicken broth (fat free, low sodium)

3 tablespoons freshly squeezed lemon juice

¼ cup flour, optional corn starch

½ teaspoon ground cumin

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. A

Read more at http://skinnyms.com/slow-cooker-lemon-chicken/#m6ptz73efPiAV2Ht.99