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Home » Dinner » Lemon Pepper Chicken Thighs

Lemon Pepper Chicken Thighs

by Sarah Olson on September 29, 2014 | Updated October 14, 2020 96 Comments

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collage of lemon pepper chicken thighs with text overlay for pinterest

Slow Cooker Lemon Pepper Chicken Thighs are tender and tangy, I love these over rice.

Lemon lovers this is your recipe! Make this chicken along with my Slow Cooker Lemon Spoon Cake!

6 lemon pepper chicken thighs with lemons on top in slow cooker

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.

cooked lemon chicken before browning

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.

close up lemon pepper chicken thighs in crockpot

Then I place the chicken thighs into the sauce and swished them around to coat them in the sauce.

cooked lemon pepper chicken thighs in slow cooker with lemon slices on top.

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.

browned lemon chicken on sheet pan

More chicken recipes to make ASAP!

  • Slow Cooker Chicken Curry
  • Slow Cooker Chicken Burrito Bowls
  • Slow Cooker Cream Cheese Chicken Enchiladas
  • Slow Cooker Creamy Italian Chicken Spaghetti
  • Slow Cooker Chicken and Stuffing
lemon pepper chicken thighs on plate with pasta on side

Perfectly tender and crispy! And the sauce is perfectly tangy to boot..

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

cooked lemon pepper chicken thighs in slow cooker with lemon slices on top.

Slow Cooker Lemon Pepper Chicken Thighs

5 from 4 votes
Tender and Juicy Lemon Pepper Chicken thighs made in the slow cooker.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Lemon Pepper Chicken
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 483kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 1/4 cup lemon juice about 1 very large lemon (Do not use bottled lemon juice)
  • 3 Tbsp. extra virgin olive oil
  • 1 garlic clove minced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 1/2 lbs. chicken thighs bone-in, skin left on- just enough thighs to cover the bottom of the slow cooker.
US Customary – Metric

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!

How to Video:

Recipe Notes:

Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/6 of the recipe.

Nutrition:

Calories: 483kcal | Carbohydrates: 1g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 305mg | Potassium: 397mg | Vitamin A: 145IU | Vitamin C: 4.1mg | Calcium: 22mg | Iron: 1.5mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner Tagged With: Chicken, comfort food, Crock pot, lemon, pepper, slow cooker

    Comments

    1. Rocky says

      September 28, 2020 at 11:47 am

      why do you put it back in the crock pot..after you broil it just like to know thanks

      Reply
      • Sarah Olson says

        September 28, 2020 at 11:52 am

        To keep it warm and for it to be with the juices I serve it with.

        Reply
    2. Lynne says

      August 3, 2020 at 4:13 pm

      Nope. Just nope. Bland.
      After 4 hours, dry, even for thighs.

      Reply
      • Brittney says

        January 14, 2021 at 7:17 pm

        So glad I didn’t waste my time and money. Thanks for heads up!

        Reply
    3. Mike says

      August 1, 2020 at 11:29 am

      Can I use drumsticks instead of thighs?

      Reply
      • Sarah Olson says

        August 1, 2020 at 12:03 pm

        yes, that will work great.

        Reply
    4. Julie says

      July 29, 2020 at 3:59 pm

      Could you use a jar of minced garlic instead? How much to use?

      Reply
      • Sarah Olson says

        July 29, 2020 at 9:21 pm

        I usually do I tsp. per garlic clove.

        Reply
    5. Tracey says

      July 9, 2020 at 1:13 pm

      Can you use canola oil instead of olive oil if that is what you have??

      Reply
      • Sarah Olson says

        July 9, 2020 at 1:16 pm

        Yes, that should work fine.

        Reply
    6. Carrie says

      July 8, 2020 at 8:37 am

      I’m thinking of making this tomorrow, but, shock horror… I hate garlic! Is there anything you can suggest that I use instead? I’m thinking it will be too bland with just the lemon and oregano?

      Reply
      • Sarah Olson says

        July 8, 2020 at 10:41 am

        You could try a little onion powder for more flavor instead of the garlic.

        Reply
    7. Bonnie Agner says

      June 8, 2020 at 12:30 pm

      I’ve been making this for years. Its an old Greek recipe. I double the sauce, use chicken breast and add quartered potatoes. Serve with a crusty bread. Wonderful. Also use a tablespoon of oregano and more lemon juice.

      Reply
    8. Kim says

      May 25, 2020 at 8:00 pm

      Do I have to broil it after cooking in crock pot?

      Reply
      • Sarah Olson says

        May 26, 2020 at 10:01 am

        No, but you may want to remove the skin before serving.

        Reply
    9. Jen says

      May 25, 2020 at 9:57 am

      Hi. This look so yummy but I only have bone in chicken breasts left in my freezer. After thawing, and following the recipe otherwise, would I cook them for a shorter time? On low? Until they teach 165 degrees? Thanks. This sounds SO good.

      Reply
    10. Winds Between the Stars says

      May 24, 2020 at 12:04 am

      Have crock pot and I only use it to make chili. So I decided to expand my horizons and found this recipe.

      This is nice…… and versatile. No, I have not made it, and I will do you recipe first.

      Next up, as Thai is my favorite cuisine, followed by Chinese, this one stood out.
      To convert it to Thai, I would have to go by a specific Thai fish recipe, however, here are the basics to get started.

      Use:
      Fish Sauce
      Lime juice
      Lime zest or Lemongrass
      sugar
      Basil or cilantro
      chopped chili’s

      Omit the oregano.

      Reply
      • Sarah Olson says

        May 24, 2020 at 12:17 am

        I love this idea, thank you!

        Reply
    11. Kathie Fisher says

      January 20, 2020 at 8:58 am

      This looks good but before making it, I have to ask why add the olive oil? To me it is adding fat (yes it is a healthier fat) that simply is not necessary. As someone who has to limit fats of all kinds in my diet for medical reasons I just don’t see the need for it, especially since thighs with the skin on them (I would remove the skin even) already have a lot of natural fat anyway. The olive oil just does not seem necessary to me.

      Reply
      • Sarah Olson says

        January 20, 2020 at 9:57 am

        It a dressing marinade. You can try leaving it out.

        Reply
    12. Mags says

      January 20, 2020 at 8:04 am

      What does broil mean please? I’m English

      Reply
      • Sarah Olson says

        January 20, 2020 at 8:46 am

        Put in the oven under the heating element on the highest heat, in the UK, I read that it’s called grilling?

        Reply
    13. Rae says

      October 14, 2018 at 11:03 am

      Was very very yummy! Might add more lemon or lemon zest next time too

      Reply
    14. Charlene says

      May 23, 2018 at 4:05 am

      Can you do this with skinless boneless breast?

      Reply
      • Morgan Graff says

        January 18, 2020 at 10:57 am

        Might get over cooked so you would possibly cook a little less.

        Reply
      • Big Bald Chef says

        May 24, 2020 at 12:19 am

        Yes.

        Since the original recipe does not call for shredding the chicken, I would pay attention to cooking times.

        The recipe calls for thighs. Breasts are larger.
        Do you have a thermometer? If so, use it. Check the chicken temps around the 3 and a half to four hour mark. Chicken needs to be cooked to around 165 degrees F [ I think ] then its good to go.

        For me, I would use cornstarch and a touch of soy sauce to marinate the chicken breasts first and brown them before adding to the crock pot.

        Reply
    15. Tamiqua says

      April 8, 2018 at 9:15 pm

      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!

      Reply
      • Sarah Olson says

        April 9, 2018 at 5:45 am

        I think that would work fine!

        Reply
    16. Sydney says

      March 31, 2018 at 8:01 am

      I rarely leave comments but this recipe was DELICIOUS my husband and I LOVED it … this will definitely become a staple in our home!!

      Reply
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