Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 cup low-fat sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp dried parsley

Instructions:

  1. Lightly grease the bottom of the slow cooker with olive oil.
  2. Layer the diced onions and minced garlic at the base to create a flavor bed.
  3. Season the chicken thighs generously with salt and pepper, then place them atop the aromatics.
  4. Cover with a tight-fitting lid and set the slow cooker to Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Turn the slow cooker to the Warm setting or turn it off completely.
  6. In a small bowl, whisk together the sour cream, lemon juice, and dried parsley until smooth.
  7. Gently stir the sour cream mixture into the slow cooker juices until the sauce is creamy. Do not boil the sauce once the dairy is added to prevent separation.