Crockpot Lemon Herb Chicken Thighs
Tender, juicy chicken thighs infused with bright lemon and aromatic herbs, cooked to perfection in your slow cooker. This easy recipe is ideal for a flavorful weeknight meal with minimal effort.
Equipment
- Slow cooker
- Large skillet
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 lemons zest of both, juice of 1.5
- 3 sprigs fresh rosemary chopped
- 4 sprigs fresh thyme chopped
- 1/4 cup fresh parsley chopped
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
For Thickening (Optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
Preparation
- Pat the chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in a skillet and sear chicken for 2-3 minutes per side until golden, then transfer to the slow cooker.
- Whisk together lemon juice, zest, garlic, herbs, chicken broth, salt, and pepper in a small bowl.
- Pour the sauce over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
Cooking
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is very tender.
- Serve the chicken whole or shred it directly in the slow cooker with two forks.
Optional Thickening
- If a thicker sauce is desired, remove the chicken and whisk cornstarch with cold water to create a slurry.
- Stir the slurry into the slow cooker liquid, turn to high, and cook for 10-15 minutes, stirring occasionally, until thickened.
- Return the chicken to the sauce and stir in fresh parsley just before serving for added freshness and color.
Notes
For best flavor, marinate the chicken in the lemon-herb sauce for at least 30 minutes before searing. Adjust the cooking time based on your slow cooker's performance; chicken should be fork-tender. This dish pairs wonderfully with rice, mashed potatoes, or a simple green salad.