Provencal Lemon Olive Chicken - cooking recipe

Ingredients

2 cups diced onions
8 skinless chicken thighs (about 2 1/2 pounds)
1 lemon, thinly sliced and seeds removed
1 cup green olives in brine
1 tablespoon white vinegar or 1 tablespoon brine
2 teaspoons herbes de provence
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup chicken broth
1/2 cup fresh parsley, minced

Preparation

Place onion in 4-quart CROCK-POT(R) slow cooker. 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; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.