Slow Cooker Lemon Chicken Thighs
- PREP 5min
- COOK 6hrs
- TOTAL 6hrs 5min
These slow cooker chicken thighs are so easy and delicious. The chicken comes out incredibly tender and flavorful. We call for 8 thighs, but feel free to fit as many pieces (thighs or breasts) as you can in a single layer in your slow cooker (they’ll shrink while cooking). I always brown my chicken first for extra flavor and beautiful color, then use the same skillet to make our quick lemon gravy.
You Will Need
8 chicken thighs, skin-on and trimmed of excess fat, about 2 pounds
1 tablespoon olive oil
1 tablespoon Dijon mustard or whole-grain mustard
1 ½ teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon fine sea salt
1 tablespoon lemon zest
1/4 cup (60ml) lemon juice from 1 large lemon
1 ¼ cups (295ml) chicken stock
2 tablespoons all-purpose flour
Directions
Cook the Chicken
In a small bowl, combine mustard, 2 teaspoons olive oil, oregano, thyme, salt, and 1 ½ teaspoons of the lemon zest.
Rub the mustard mixture evenly over both sides of your chicken thighs using your fingers or a brush.
Whisk together the remaining lemon zest (1 ½ teaspoons), lemon juice, and chicken stock in a separate bowl or measuring jug. Set aside.
Heat 1 teaspoon of olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook for 3 to 5 minutes or until the skin is golden brown.
Transfer the chicken to a slow cooker, skin-side up. Cook on LOW for 4 to 5 hours or until tender.
Remove excess fat from the skillet (leave about 2 tablespoons). If needed, add butter to reach 2 tablespoons total. Whisk in the flour over medium heat until smooth and golden (about 1 minute). Gradually whisk in the reserved lemon-stock mixture until smooth and thickened. Transfer to a jar or measuring jug and refrigerate until the chicken is ready.
To Finish
Once the chicken finishes cooking and is super tender, transfer it to a plate.
Skim as much fat from the slow cooker as possible, but leave the rest of the liquid (there will be about 2 cups left).
Warm the reserved sauce from earlier, pour it into the cooking liquid in the slow cooker, and stir to combine. Add the chicken to the slow cooker to keep warm, or serve with some lemony sauce.
Adam and Joanne's Tips
- Chicken breasts: Feel free to use chicken breasts. If you can find them, use skin-on chicken breasts since the skin keeps the chicken more tender and adds flavor while it cooks.
- Skip the lemon gravy: If you are short on time, skip the lemon sauce. The cooking liquid left in the slow cooker after cooking the chicken over 5 hours is delicious and works very nicely spooned over the chicken or any sides you plan to serve it with.
- Storing: Place the chicken and gravy in an airtight container and refrigerate for up to 4 days. Freeze for up to 3 months.
- The nutrition facts provided below are estimates.