Slow Cooker Lemon Pepper Chicken Thighs

3.50 from 2 votes

Tender and Juicy Lemon Pepper Chicken thighs made in the slow cooker.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Servings:

¼ cup lemon juice about 1 very large lemon (Do not use bottled lemon juice)
3 Tbsp. extra virgin olive oil
1 garlic clove minced
½ tsp. dried oregano
½ tsp. sea salt
¼ tsp. pepper
2 ½ lbs. chicken thighs bone-in, skin left on- just enough thighs to cover the bottom of the slow cooker.

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). DO NOT ADD LEMON SLICES TO THE SLOW COOKER, IT WILL MAKE THE SAUCE BITTER, THESE ARE ONLY USED AS A GARNISH).
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!

To store leftover Lemon Pepper Chicken, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, consider freezing the chicken in a freezer-safe container or resealable bag for up to 2-3 months, ensuring optimal taste and quality upon thawing.
Do not use bottle lemon juice for it has a very strange flavor, especially in large quantities.
You can enhance the dish by adding vegetables like carrots, potatoes, mushrooms or bell peppers to the slow cooker.

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