• 1 ¼ lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 TB extra virgin olive oil
  • 1 cup cilantro, plus 2+ TB to garnish
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp cumin
  • ¾ tsp cinnamon
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp salt, divided
  • Pepper, to taste


In a blender, mix 1 TB olive oil with 1 cup cilantro, the garlic, spices, lemon zest and lemon juice until ground into a paste. Season with ½ tsp salt & pepper.
Place trimmed, skinless chicken thighs in slower cooker, covered the bottom of the crock. Season with ½ tsp salt & pepper.
Spread paste over chicken thighs and set crock on low for 3-4 hours, until cooked through.
Serve with cooked zucchini or other non-starchy vegetable of your choice.

Makes 5 servings
Serving Size: 3.5oz chicken thigh


Calories 165
Fat 7.0g
Saturated Fat 0.4g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.1g
Cholesterol 92mg
Sodium 560mg
Potassium 74mg
Carbohydrate 2.6g
Fiber 0.5g
Sugar 0.4g
Protein 24g

Modified from Best Fork Forward by Steph Wagner, MS, RDN