Ingredients List
- 1 pound trimmed green beans
- 2 large cans diced tomatoes
- 1 diced onion
- 1 minced garlic glove
- ¼ cup freshly chopped dill
- 2 tablespoons lemon juice
- 1 cup vegetable broth
- 4 to 6 chicken thighs with bone in and skin
- Salt and pepper as desired
- 2 tablespoons extra virgin olive oil
Method
In the crock of a slow cooker, add the green beans, tomatoes, onion, lemon juice, chicken broth, and spices. Position the chicken thighs with their skin sides up on top the beans. Drizzle the thighs with olive oil. Set the slow cooker to high for 4 hours or low for 8 hours. For a crispier crust, broil the thighs on high for 2 minutes prior to plating.
