Crockpot Lemon Garlic Chicken Thighs
This slow cooker recipe features tender chicken thighs cooked with a bright lemon and garlic sauce, perfect for busy weeknights or lazy lunches.
Ingredients
Main Ingredients
- 4-6 pieces chicken thighs (bone-in, skin-on recommended) Boneless can be used if preferred.
- 4 cloves garlic, minced
- 1 piece lemon, juiced and zested
- 1 teaspoon dried thyme Fresh thyme (1½ teaspoons) can replace dried.
- 1 teaspoon salt Reduce for a low-sodium version.
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth Vegetable broth or water can be used.
- 2 tablespoons olive oil
Instructions
Preparation
- In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, dried thyme, salt, black pepper, and chicken broth until combined.
- Arrange the chicken thighs in a single layer in the crockpot. Pour the lemon-garlic mixture evenly over the thighs.
- Drizzle the olive oil on top of the chicken to help keep the meat moist and promote flavor.
Cooking
- Cover and cook on LOW for 4–6 hours, or until the internal temperature of the thickest part reads 165°F (74°C) and the meat is tender.
- Bone-in thighs often need the full 6 hours for ideal tenderness; check at 4 hours if you’re using boneless.
- Serve warm, spooning the cooking juices over the thighs. Garnish with additional lemon zest or chopped parsley if desired.
Notes
For a richer finish, stir in 1 tablespoon butter at the end. Can also be served over rice, quinoa, or mashed potatoes. Leftovers can be shredded and used in pitas or pasta.