Slow Cooker Lemon Herb Chicken Perfection
This Slow Cooker Lemon Herb Chicken is a flavorful and easy dish perfect for busy weeknights. Tender chicken thighs are infused with bright lemon and fragrant herbs, creating a comforting and delicious meal with minimal effort. The resulting sauce is perfect for serving over rice or pasta.
Equipment
- Slow cooker
- Large skillet
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Small bowl (optional, for cornstarch slurry)
- Whisk (optional, for cornstarch slurry)
Ingredients
- 2.5-3 pounds bone-in, skin-on chicken thighs
- 2-3 lemons, one sliced, one juiced and zested
- 2-3 tablespoons fresh herbs, chopped rosemary, thyme, oregano
- 4-5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup chicken broth
- Salt and pepper to taste
- 1 tablespoon cornstarch optional
- 2 tablespoons cold water optional
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken thighs on both sides until golden brown. Sear in batches if necessary.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Place lemon slices and fresh herbs in the bottom of the slow cooker.
- Arrange the seared chicken thighs on top of the lemon slices and herbs.
- Pour the chicken broth mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- If desired, whisk together cornstarch and cold water in a small bowl.
- Pour the cornstarch mixture into the slow cooker during the last 30 minutes of cooking. Stir well and let the sauce thicken.
Notes
For richer flavor, melt 2 tablespoons of butter in the pan after searing the chicken and cook until browned before adding the chicken broth. Deglaze the pan with 1/2 cup of dry white wine after searing the chicken for added depth. Add a pinch of red pepper flakes for a touch of heat. Include chopped carrots, celery, and potatoes to the slow cooker for a complete one-pot meal. Chicken breasts can be used instead of thighs, but reduce cooking time to prevent them from drying out. If using dried herbs, use 1 teaspoon of each dried herb for every tablespoon of fresh herbs.