Ingredients
•12 boneless, skinless chicken thighs
•Kosher or sea salt to taste
•¾ teaspoon pepper, divided
•2 tablespoons olive oil, divided
•1 lemon, sliced
•1 cup chicken broth (fat free, low sodium)
•2 tablespoons freshly squeezed lemon juice
•¼ cup flour, optional corn starch
•½ teaspoon ground cumin
•¾ cup pitted green olives
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. Transfer to slow cooker, and add lemon slices.
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.
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