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!
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.
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
Perfectly tender and crispy! And the sauce is perfectly tangy to boot..
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Slow Cooker Lemon Pepper Chicken Thighs
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.
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!
why do you put it back in the crock pot..after you broil it just like to know thanks
To keep it warm and for it to be with the juices I serve it with.
Nope. Just nope. Bland.
After 4 hours, dry, even for thighs.
So glad I didn’t waste my time and money. Thanks for heads up!
Can I use drumsticks instead of thighs?
yes, that will work great.
Could you use a jar of minced garlic instead? How much to use?
I usually do I tsp. per garlic clove.
Can you use canola oil instead of olive oil if that is what you have??
Yes, that should work fine.
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?
You could try a little onion powder for more flavor instead of the garlic.
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.
Do I have to broil it after cooking in crock pot?
No, but you may want to remove the skin before serving.
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.
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.
I love this idea, thank you!
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.
It a dressing marinade. You can try leaving it out.
What does broil mean please? I’m English
Put in the oven under the heating element on the highest heat, in the UK, I read that it’s called grilling?
Was very very yummy! Might add more lemon or lemon zest next time too
Can you do this with skinless boneless breast?
Might get over cooked so you would possibly cook a little less.
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.
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!
I rarely leave comments but this recipe was DELICIOUS my husband and I LOVED it … this will definitely become a staple in our home!!