Slow Cooker Lemon Garlic Chicken Thighs

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Slow Cooker Lemon Garlic Chicken Thighs

Description

Slow Cooker Lemon Garlic Chicken Thighs are tender, juicy, and infused with bright citrus flavor and savory garlic. This easy, hands-off recipe is perfect for busy days: the slow cooker does all the work while you get fall-apart chicken with a rich, herby sauce. It’s comforting yet fresh, versatile enough for weeknights or meal prep, and pairs beautifully with rice, potatoes, or vegetables.

Ingredients

  • 2 to 2½ lbs bone-in, skin-on chicken thighs (about 6–8 thighs)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano or Italian seasoning

  • 6 cloves garlic, minced

  • Zest of 1 lemon

  • ¼ cup fresh lemon juice (about 1–2 lemons)

  • â…“ cup chicken broth

  • 2 tablespoons olive oil or melted butter

  • 1 tablespoon honey (optional, for balance)

  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

  • Fresh parsley or thyme, for garnish

Instructions

  1. Season the Chicken
    Pat chicken thighs dry. Season both sides with salt, pepper, paprika, and oregano.

  2. Layer in Slow Cooker
    Place chicken thighs in the slow cooker in a single layer (skin side up if using skin-on).

  3. Make the Sauce
    In a bowl, whisk together garlic, lemon zest, lemon juice, chicken broth, olive oil, and honey (if using).

  4. Cook
    Pour sauce over the chicken.

    • Cook on LOW for 6–7 hours or

    • HIGH for 3–4 hours, until chicken is very tender and reaches 165°F (74°C).

  5. Optional: Thicken the Sauce
    Remove chicken and whisk cornstarch slurry into the liquid. Cover and cook on HIGH for 10–15 minutes until thickened.

  6. Serve
    Spoon sauce over chicken, garnish with fresh herbs, and serve.

Notes

  • Boneless thighs can be used; reduce cooking time by about 1 hour on LOW.

  • For crispy skin, place cooked thighs under the broiler for 3–5 minutes before serving.

  • Adjust lemon juice to taste if you prefer a milder citrus flavor.

Tips for Best Results

  • Don’t overcrowd the slow cooker—stacking too much can dilute flavor.

  • Fresh lemon juice makes a big difference compared to bottled.

  • Add vegetables (baby potatoes, carrots, green beans) during the last 2–3 hours on LOW for a complete meal.

  • Taste sauce at the end and adjust salt or acidity if needed.

Servings

  • Serves: 4–6 people

  • Serving size: 1–2 chicken thighs with sauce

Nutritional Information (Per Serving – Approximate)

  • Calories: 320–360 kcal

  • Protein: 28–32 g

  • Fat: 22–25 g

  • Saturated Fat: 5–6 g

  • Carbohydrates: 3–5 g

  • Fiber: 0–1 g

  • Sugar: 1–2 g

  • Sodium: 500–650 mg

(Values vary based on portion size and ingredients used.)

Health Benefits

  • High in Protein: Supports muscle repair and satiety.

  • Garlic: Known for immune-supporting and anti-inflammatory properties.

  • Lemon: Provides vitamin C and helps brighten flavor without extra calories.

  • Slow Cooking: Preserves moisture and nutrients while reducing the need for added fats.

Q & A

Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs are more forgiving. If using breasts, cook on LOW for 4–5 hours to avoid drying out.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze cooked chicken and sauce for up to 3 months. Thaw overnight and reheat gently.

Q: Can I make this dairy-free or gluten-free?
A: It’s naturally dairy-free. For gluten-free, ensure your broth and cornstarch are certified GF.

Q: What should I serve with it?
A: Rice, mashed potatoes, quinoa, roasted vegetables, or crusty bread all work well.

Q: Can I add more herbs?
A: Definitely—thyme, rosemary, or basil pair beautifully with lemon and garlic.

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