Fall Apart Slow Cooker Lemon Herb Chicken
This set-it-and-forget-it slow cooker recipe yields incredibly tender, fall-off-the-bone chicken infused with bright lemon and aromatic herbs. The chicken and aromatics create their own luscious, savory sauce right in the pot, making for a simple yet show-stopping main course.
Equipment
- Slow cooker (6-quart)
- Large skillet
- Tongs
- Cutting board
- Chef's knife
- Zester
- citrus juicer
- Small saucepan
- strainer
- Whisk
- Baking sheet (optional)
Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large yellow onion, thickly sliced
- 6-8 cloves garlic, smashed
- 2 large fresh lemons
- ½ cup low-sodium chicken broth
- 5-6 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 2 tablespoons unsalted butter optional, for sauce
Instructions
- Pat chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, sear the chicken skin-side down for 4-5 minutes until golden brown and crispy. Flip and sear for another 2 minutes. Transfer the seared chicken to a plate.
- Scatter the sliced onion and smashed garlic in the bottom of the slow cooker to create an aromatic bed.
- Zest one lemon directly into the slow cooker, then squeeze in its juice.
- Arrange the seared chicken thighs on top of the onion and garlic. Tuck the fresh thyme and rosemary sprigs in and around the chicken.
- Thinly slice the second lemon and arrange the slices over the top of the chicken.
- Pour the chicken broth into the hot skillet used for searing, scraping up any browned bits (fond) from the bottom. Pour this flavor-packed liquid into the slow cooker around the chicken.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Carefully remove the cooked chicken to a serving platter. For extra-crispy skin, you can place it on a baking sheet and broil for 2-4 minutes, watching closely to prevent burning.
- Strain the cooking liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat and let it reduce for 5-10 minutes until slightly thickened.
- Remove the sauce from the heat and whisk in the optional cold butter until melted and the sauce is glossy. Pour the finished sauce over the chicken and serve immediately.
Notes
Tips: Do not skip searing the chicken as it builds crucial flavor and helps render the skin. Ensure chicken is in a single layer in the slow cooker to avoid steaming. Always use fresh lemon juice, not bottled, for the best vibrant taste.
Variations: For a Mediterranean flair, add a handful of Kalamata olives and a tablespoon of capers with the other ingredients. For a creamier sauce, stir in 1/4 cup of heavy cream or full-fat coconut milk during the last 30 minutes of cooking. You can substitute chicken broth with a dry white wine like Sauvignon Blanc.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day.
Variations: For a Mediterranean flair, add a handful of Kalamata olives and a tablespoon of capers with the other ingredients. For a creamier sauce, stir in 1/4 cup of heavy cream or full-fat coconut milk during the last 30 minutes of cooking. You can substitute chicken broth with a dry white wine like Sauvignon Blanc.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day.