Lemon and herb slow cooker chicken

So...Tuesday nights are slow cooker night.  By the time I pick up Master 2 from preschool, dinner needs to be 90% done, because then I take Miss 4 to dancing only 40 minutes later and she doesn't finish until 6:00.

Tonight's slow cooker meal is based on something I used to flash fry in the frypan with a wine and lemon sauce.  Not particularly kid friendly. So, I've been contemplating it for a while...and I've done it!  It's saucy and best served with some rice.

Lemon and herb slow cooker chicken

Ingredients
6 skinless, boneless chicken thighs
6 tbsps olive oil
1 onion, chopped finely
3 tbsps fresh oregano
2 tbsps fresh thyme
zest of 1/2 a lemon
juice of 1/2 a lemon
1/2 lemon sliced
1.5 cups of chicken stock

Method
Over a medium/high heat fry the chicken thighs in the olive oil until golden on both sides.
Add to the bottom of the slow cooker. Top with the slices of lemon.
Fry the onions for 2 minutes, or until soft.
Add the lemon juice, zest and herbs.
Add the chicken stock and bring to the boil.  Cook for 5 minutes then pour over the chicken thighs.
Cook for 6 hours on low with a tea towel under the lid.
Serve with lots of the juice juices over rice.
Serves 2 adults and 2 kids with some leftovers (tomorrow nights paella!)