Slow Cooker Lemon Herb Chicken Magic
This Slow Cooker Lemon Herb Chicken is an effortless weeknight meal delivering juicy, flavorful chicken with minimal effort. The bright citrus and savory herbs create a delicious aroma and a satisfying, versatile dish that can be served in numerous ways.
Equipment
- Slow cooker
- Medium bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- skillet (optional)
- Tongs (optional)
- Fork
- Knife
- Cutting board
Ingredients
- 2.5 lbs boneless, skinless chicken thighs
- ¼ cup olive oil
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon cornstarch optional, for thickening sauce
- 2 tablespoons cold water optional, for thickening sauce
Instructions
- Pat the chicken dry with paper towels.
- Optional: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly browned. Don't cook through.
- In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, Italian herbs, salt, pepper, and red pepper flakes (if using).
- Place the lemon slices in the bottom of your slow cooker.
- Arrange the seared (or unseared) chicken on top of the lemon slices.
- Pour the lemon herb sauce evenly over the chicken.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it's cooked through and easily shreds with a fork.
- Once the chicken is cooked, shred it with two forks right in the slow cooker.
- Stir the shredded chicken into the sauce to coat it evenly.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker sauce, remove some of the liquid from the slow cooker after cooking. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker and cook on high for 15-20 minutes, or until the sauce has thickened. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw completely before reheating.