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 at the bottom of my slow cooker.
Then I place the chicken thighs into the sauce and swished them around to coat them in the 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.
Equipment
- Slow Cooker - 4 quart or larger
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.
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!
Can 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.
You 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).
what can I substitute the slow cooker for? I dont have one and i would like to try this
Hi 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/
Thaaanks dear, i saw the Link, i think your way of making it is much better
I tried this recipe it was delicous. I added chicken broth and it created enough sauce for my pasta.
Great idea with adding the chicken broth! Thanks for the tip!
These 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. =)
These 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
That’s great to hear Annette! I can’t stop making these either. I’m glad you like them.
I 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!
You 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!
My 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?
Chicken thighs with the skin on let out lots of juices, and so do legs. I think it should do fine 🙂
Thanks for the reply…do you think adding water to the crock pot to cover the chicken would drowned out the taste of the lemon?
I 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.
I have friends coming over. Can I put a double layer of chicken and sauce, or must it only be a single layer.
I think 2 layers would be fine! Maybe add 1 more hour of cooking time and keep the lid on the entire time.
I 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!!!
I 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.
Excellent and easy recipe to make! Thank you!
this looks amazing, how much time would I add if the thighs are frozen.
I would think 4.5 hours should work fine.
Turned out delicious! Will definitely make again.
I just made them and they are amazing. Thanks for this recipe!! Love it!
Wonderful 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.
I’m so glad you liked it!
Hello 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?
Butter 🙂
I rarely leave comments but this recipe was DELICIOUS my husband and I LOVED it … this will definitely become a staple in our home!!
Looks 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!
I think that would work fine!
Can you do this with skinless boneless breast?
Was very very yummy! Might add more lemon or lemon zest next time too