Have I told you all how much I love chicken thighs? Not only are they less expensive than breasts, they are moist and flavorful. Now, I’m a fan of chicken in all forms, and I’m not thumbing my nose at the breasts, but in many dishes, thighs are where it’s at.
One of my favorite things about my slow cooker is how it cooks up deliciously moist chicken, but I also love brown and crispy skin on my poultry, and that’s where Crock Pot cooking can fall short. This recipe combines the best of both worlds by adding a ten minute broiling session at the end of the cook time. This quick step adds so much depth to the dish, and creates a beautifully plated chicken dinner!
Crock Pot Lemon Chicken is light and healthy, that is until you make our deliciously creamy sauce. Of course you can skip the cream sauce and just top your chicken with the tasty lemon sauce from the bottom of the slow cooker, or squirt a little lemon on top, but if you’re inclined, mix the leftover liquid from the slow cooker with a little flour and some heavy cream. It’s delicious!
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Lemon Chicken recipe.
Crock Pot Lemon Chicken
- 2 lbs bone-in chicken thighs with skin on
- ⅓ cup lemon juice (about 2 medium lemons)
- 2 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 2-3 tablespoons flour
- ½ cup heavy cream
- lemon slices for garnish
- Place chicken thighs in bottom of slow cooker.
- In a bowl, mix lemon juice, garlic cloves, oregano, salt, and pepper and pour over chicken.
- Move the chicken around to make sure the sauce covers all parts of the chicken.
- Cover and cook on HIGH for 4 hours.
- When chicken is cooked, preheat broiler to high heat, and carefully transfer chicken thighs to a baking sheet.
- Broil chicken on top rack of oven for about 10 minutes, or until chicken is golden brown.
- If desired, while chicken is broiling, combine lemon sauce from slow cooker, 2 to 3 tablespoons flour, and heavy cream in a saucepan over medium-high heat. Heat, stirring frequently, until thickened, adding salt and pepper to taste, and serve over chicken.
- Garnish with lemon.
Recipe modified from my friend Sarah at The Magical Slow Cooker. Check out her cookbook!
This was good! I took the sauce, thickened it with flour, and a little cream. I put a little of the sauce on the chicken pieces. I served this with asparagus and mashed potatoes.
I loved the subtle, light flavor of this dish. We used boneless, skinless thighs and it turned out just great, even though I’m sure the flavor would be even better with bone in. Linda’s sauce sounds fantastic. We ended up leaving the somewhat oily liquid in the crock to keep the dish on the lighter side. Served with a curry quinoa and cauliflower fried rice – yum!
I thought this was great! It looked beautiful and I felt really good serving this up for dinner. I ran out of lemon using it for lemon juice, it took my two average size lemons to get enough juice, so I just threw the rines on the top instead of slices and I would not do that again because I used the sauce to make a gravy and thought it was a tad lemony. I put heavy whipping cream and a little flour to make the sauce. I would do this again for sure! This dish really is pretty and tasty enough to serve to guests!
This dish is really easy to throw together and the flavor is great! I kept mine lighter by skipping the creamy sauce, but I’m regretting that decision now that everyone is talking about how great it was!