Slow Cooker Lemon Pepper Chicken Thighs are tender and tangy, I love these over rice.
I’ve made these Lemon Pepper Chicken Thighs three times this last week. They are amazing! In the past when I have made chicken thighs either on the barbecue or in the oven, they don’t get as tender as I want them before they start browning. So I created this slow cooker lemon pepper chicken thigh recipe.
I start with making a homemade sauce, the sauce is similar to a homemade salad dressing. I do the mixing of the sauce right in the bottom of my slow cooker. Then I place the chicken thighs into the sauce and swished them around to coat them in sauce. Cook for 4 hours on HIGH in the slow cooker and then placed on a cookie sheet and placed under the broiler in the oven for about 10 minutes or until browned. Perfectly tender and crispy! And the sauce is perfectly tangy to boot.
Below is my YouTube video about how to make these Slow Cooker Lemon Pepper Chicken Thighs. You can follow me on YouTube, here.
Slow Cooker Lemon Pepper Chicken Thighs
Ingredients
- 1/4 cup lemon juice about 1 very large lemon
- 3 Tbsp. extra virgin olive oil
- 1 garlic clove minced
- ½ tsp. dried oregano
- ½ tsp. sea salt
- ¼ tsp. pepper
- 2.5 lbs. chicken thighs bone-in, skin left on- just enough thighs to cover the bottom of the slow cooker.
Slow Cooker Size:
- 5 quart or larger
Instructions
- Add the lemon juice, olive oil, garlic, oregano, salt and pepper to a 5-quart or larger slow cooker and stir. Add the chicken thighs into the sauce one at a time skin down and swish around in the sauce, then flip the thigh skin up, do this with all the thighs. (There will be just enough sauce to coat the chicken)
- Cover and cook on HIGH for 4 hours.
- After cooking time is done, preheat the oven to broil (500 degrees).
- Cover a baking sheet with foil. Using tongs remove the chicken thighs from the slow cooker onto the baking sheet.
- Place the chicken into the oven on top rack (My top rack was 2 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown. Keep an eye on them, so they won't burn.
- If you want to use the sauce from the slow cooker (it's fantastic!) Blot the sauce with a paper towel to remove the grease.
- Serve and enjoy!
Notes
Nutrition
You may also like: Slow Cooker Chile Verde
Sharon says
September 29, 2014 at 10:28 amWow! Broiling it gives it such a nice golden color – my mouth is watering! Definitely going to try this. Thank you, Sarah!
Lillian Bozzelli says
September 29, 2014 at 11:37 amThis recipe sound so good but can you use chicken other than thighs_meaning white meat?thankyou
Sarah Olson says
September 29, 2014 at 1:03 pmYes, I would cook the breasts for 5 hours if they are really big. I hope this helps.
Dianne says
June 12, 2015 at 5:56 amI have always thought the chicken thighs were the least desirable piece of chicken..But , have you tried the boneless skinless thighs..OMG are they delicious. Everyone that I have told that strickly eats nothing but breast love these.
Sarah Olson says
June 12, 2015 at 6:01 amYes! I love boneless chicken thighs! Delish!
Lily says
December 6, 2017 at 5:39 amHow long if you cook on low? Will it still come out right? Thx
Erica (@Erica's Recipes) says
September 29, 2014 at 12:15 pmMouth. Watering. These look delicious! I am not a fan of chicken breast so I especially love that you used thighs. YUM!
Marion@Life Tastes Good says
September 29, 2014 at 3:46 pmI am a thigh girl for sure when it comes to chicken, and I’m loving how easy this recipe it is! It looks delish, Sarah!!
Liz says
September 29, 2014 at 4:36 pmThis is one wonderful method! You have fixed the pale crockpot chicken dilemma!
Michele @ Flavor Mosaic says
September 29, 2014 at 5:43 pmGreat idea to broil the chicken to give it the color and crispiness.
Sheena @ Hot Eats and Cool Reads says
September 29, 2014 at 5:48 pmBrilliant idea with broiling them at the end! These look so wonderful!!
Veronica says
April 23, 2016 at 12:00 amQuestion; could you cook them in the crock pot one day and broil them the next day??
Sarah Olson says
April 23, 2016 at 7:57 amI think that would work fine! May need to heat them up at 350 degree first, then crank it up to broil to crisp the skin.
Sandra Shaffer says
September 29, 2014 at 7:01 pmThis looks super simple with lots of flavor, and really crisped up broiling them!
Valerie | From Valerie's Kitchen says
September 29, 2014 at 8:00 pmThis is such a great method! Wonderful idea. Pinning!
shelby says
September 30, 2014 at 1:01 amit looks delicious all crispy and browned up!
Renee@Renee's Kitchen Adventures says
September 30, 2014 at 6:23 amI love everything about this recipe. I am def a fan of chicken thighs these days.
Mary Ellen says
September 30, 2014 at 7:34 amLove that you broiled the chicken after taking it from the slow cooker, Going to try this soon.
Rach @ Eazy Peazy Mealz says
September 30, 2014 at 8:11 amFirst, very cute site! Love the polka dots! Second. Yum!!! Sloe cooker is always good, but broiling after is the perfect touch. Thanks for sharing. Pinned!
Laura says
September 30, 2014 at 11:16 amLooks delish! Can you do it without the skins? My chicken thighs have the skins removed.
Sarah Olson says
September 30, 2014 at 11:53 amYes I don’t see why not. If they are boneless, I would cook for less time.
Carrie @Frugal Foodie Mama says
September 30, 2014 at 12:33 pmThese look amazing! I just love cooking chicken thighs in my slow cooker. 🙂 Definitely going to be trying this one soon!
Kristin @ Dizzy Busy and Hungry! says
September 30, 2014 at 2:49 pmThese look amazing. I like crispy chicken too so I am definitely going to try this!
Jen says
September 30, 2014 at 10:31 pmI am drooling over this gorgeous chicken! the flavor sounds wonderful and I love how they are both juicy and crispy!
Danielle K says
October 1, 2014 at 8:28 pmI made this tonight, cooked in slow cooker on high for 5 hours then under the broiler set on high for 10 minutes, absolutely delicious! Strained the left over juice and spooned over brown rice, heaven. No leftovers but requests to make again tomorrow!
Sarah Olson says
October 1, 2014 at 9:24 pmThat’s too funny Danielle. I had to make it again soon after the first time too! It’s so good!
Ella Presley says
October 2, 2014 at 5:06 pmCan this be done without the crock pot? Can you broil or bake them in the oven?
Sarah Olson says
October 2, 2014 at 6:46 pmI haven’t tried that. If anyone has cooked this the entire time in the oven, please let us know 🙂
Cathy Smith says
November 30, 2014 at 1:58 pmhttp://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203
This is a similar recipe..slow roasted in the oven. Also delicious!
Vickie Williams says
October 3, 2014 at 7:15 amHi Sarah the recipe looks& sounds so delicious. …but can you use wings or chicken legs not a big fan chicken thighs, But I love the idea of broiling after can’t wait to try. ..Thanks so much for the recipe
Sarah Olson says
October 3, 2014 at 7:25 amYes! I think legs or wings would work fine. They won’t need as much time in the slow cooker. 🙂
Grandma Kc says
October 3, 2014 at 6:17 pmI sure wish I could get Richard to eat dark meat but he just won’t do it. Those do look delicious and I love how you browned them!
REESECUP says
October 9, 2014 at 1:09 pmI added a few chicken legs as well as the thighs. I also finely chopped fresh oregano and thyme from my herb garden. It’s in the slow cooker now… House is smelling wonderful. Next time I will mixed the marninate up the night before and put my chicken in a ziplock bag over night. Then throw it in my crockpot and mid-day. Thanks for the recipe!!
Meryl says
October 13, 2014 at 2:50 pmcan u do these low for 8 hours? Im at work all day and dont want them to sit too long.
Sarah Olson says
October 13, 2014 at 2:53 pmI think they would completely fall off the bones if they were cooked that long. I usually do these on my day off 🙂
Emilie Bolduc says
October 18, 2014 at 9:53 amThis looks so yummy. I can’t wait to try this recipy. I bought some chicken this week. So I’m definitly going to try making this. Thanks for this recipy.
Jewel says
October 31, 2014 at 4:37 pmI’m going to fix this tomorrow using chicken leg quarters. Will I need to adjust my cooking time? I thinking about browning the quarters on the grill.
Sarah Olson says
October 31, 2014 at 7:22 pmIf the weight of the quarters are the same, 4 hours should do fine. 🙂
April Ranes says
January 6, 2015 at 4:39 pmCan you use chicken tenders and cook on low for 8 hours, duringy day at work. Also, would still be delicious if I don’t broil them? My husband likes dinner done when he gets home and he is home many hours before me.
Sarah Olson says
January 6, 2015 at 5:46 pmYou could, I would add a little chicken broth to add little more liquid, since the skin adds moisture. These will be very tender after 8 hours (they will shred when you take them out).
Bees says
January 12, 2015 at 8:41 pmwhat can I substitute the slow cooker for? I dont have one and i would like to try this
Sarah Olson says
January 13, 2015 at 5:08 amHi Bees, I’ve never tried this in the oven. Here is a good recipe for cooking thighs in the oven. 🙂 http://www.101cookingfortwo.com/oven-baked-chicken-thighs/
Bees says
January 13, 2015 at 11:05 amThaaanks dear, i saw the Link, i think your way of making it is much better
Dee says
February 8, 2015 at 3:37 pmI tried this recipe it was delicous. I added chicken broth and it created enough sauce for my pasta.
Sarah Olson says
February 8, 2015 at 3:53 pmGreat idea with adding the chicken broth! Thanks for the tip!
Deah =) says
September 21, 2015 at 3:25 pmThese were simple and delish. I didn’t have time to broil them (and they were still awesome), but I can see how good that would be, too! Thanks so much. =)
Annette says
November 10, 2015 at 11:37 amThese chicken thighs are amazing!!! I’m making them for the second time today in a week! I love how easy it is to make and the fact that you use a cheaper cut of meat. My wallet thanks you for this recipe
Sarah Olson says
November 10, 2015 at 11:44 amThat’s great to hear Annette! I can’t stop making these either. I’m glad you like them.
Rachel says
November 23, 2015 at 6:10 amI bought some thighs that are boneless/skinless. Should I adjust anything in the recipe ? Also, since there is no skin, would they dry out if I broiled them at the end?
Thanks!
Sarah Olson says
November 23, 2015 at 6:26 amYou probably don’t need to brown them at the end since there is no skin on them. They also may be done a little earlier than 4 hours. I hope this helps!
Erin says
April 28, 2016 at 4:19 pmMy sauce didn’t cover the chicken (I’m using chicken legs instead of thighs), but I’m giving this a shot! Tempted to add some water to cover the chicken…not sure if I should or not. Thoughts?
Sarah Olson says
April 28, 2016 at 4:39 pmChicken thighs with the skin on let out lots of juices, and so do legs. I think it should do fine 🙂
Erin says
April 28, 2016 at 5:10 pmThanks for the reply…do you think adding water to the crock pot to cover the chicken would drowned out the taste of the lemon?
Sarah Olson says
April 28, 2016 at 8:50 pmI think so. It should be fine without adding water unless you are cooking it longer than the recipe says. If you are cooking it longer I would add a splash of water just in case.
Rhea says
October 14, 2016 at 3:24 amI have friends coming over. Can I put a double layer of chicken and sauce, or must it only be a single layer.
Sarah Olson says
October 14, 2016 at 6:02 amI think 2 layers would be fine! Maybe add 1 more hour of cooking time and keep the lid on the entire time.
CLo (@thisbrokenmess) says
May 26, 2016 at 9:34 amI found this recipe on Pinterest and threw it together super quick last night (didn’t have oregano, just tossed in parsley!) and it was maybe the best chicken I’ve ever cooked! I was skeptical of the liquid not covering the meat but it worked out just fine. PERFECT. AWESOME RECIPE!!!
Julia @ Delectameals says
May 30, 2016 at 6:31 pmI made these as directed except cooked on low and put it in right before I left for work. So it was on low for about 8.5 hours and I was still able to carefully remove them from the crock pot and brown the skin. Decadent! We love lemon pepper and chicken thighs in our home- add a crock pot and what could be better?! This will be a go to recipe for sure.
TCameron says
June 10, 2016 at 4:26 pmExcellent and easy recipe to make! Thank you!
thephoenix77@hotmail.com says
March 26, 2017 at 12:48 pmthis looks amazing, how much time would I add if the thighs are frozen.
Sarah Olson says
March 26, 2017 at 2:20 pmI would think 4.5 hours should work fine.
TN98 says
April 1, 2017 at 3:24 pmTurned out delicious! Will definitely make again.
whitneyelyseblog says
September 23, 2017 at 6:51 pmI just made them and they are amazing. Thanks for this recipe!! Love it!
Ravi Chandar Alla says
November 30, 2017 at 11:33 pmWonderful recipe and my dish turned out amazing. Thank you so much. Wanted to post the pics of my dish but looks like no option for that. Tangy sauce is yummy.
Sarah Olson says
December 3, 2017 at 8:03 pmI’m so glad you liked it!
Derricka Williams says
February 16, 2018 at 2:02 pmHello want to try this recipe tomorrow I saw in your pic you cooked yours with aparagus and pasta what did you put on your pasta noodles for flavoring?
Sarah Olson says
February 16, 2018 at 2:08 pmButter 🙂
Sydney says
March 31, 2018 at 8:01 amI rarely leave comments but this recipe was DELICIOUS my husband and I LOVED it … this will definitely become a staple in our home!!
Tamiqua says
April 8, 2018 at 9:15 pmLooks amazing and can’t wait to try tonight! My broiler is broken though and I’m wondering if it would be possible to pan fry them once they’re finished in the slow cooker to brown them? Thanks!
Sarah Olson says
April 9, 2018 at 5:45 amI think that would work fine!
Charlene says
May 23, 2018 at 4:05 amCan you do this with skinless boneless breast?
Rae says
October 14, 2018 at 11:03 amWas very very yummy! Might add more lemon or lemon zest next time too