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Slow Cooker Lemon Herb Chicken featured image

Slow Cooker Lemon Herb Chicken

This slow cooker lemon herb chicken features tender bone-in thighs infused with fresh rosemary, thyme, and bright citrus zest. The result is a melt-in-your-mouth dinner with a rich, liquid gold sauce perfect for spooning over rice or potatoes.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup low sodium chicken broth
  • 2 fresh lemons zested and juiced, divided
  • 4-6 cloves garlic, smashed or minced
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon cornstarch optional, for thickening
  • 1 tablespoon water optional, for thickening

Equipment

  • Slow Cooker (Crockpot)
  • Large Skillet
  • Tongs
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Serving platter

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Pat the chicken thighs completely dry with paper towels and season generously with salt and black pepper.
  3. Sear the chicken skin-side down in the hot skillet until golden brown and crispy, about 4-5 minutes. Note that you are not cooking it through, just developing flavor.
  4. Transfer the seared chicken into the slow cooker insert. If there are flavorful drippings in the skillet, pour them over the chicken.
  5. In a small bowl, whisk together the chicken broth, fresh lemon juice, and half of the lemon zest.
  6. Tuck the fresh rosemary and thyme sprigs between the chicken pieces and scatter the garlic cloves around the pot.
  7. Gently pour the lemon-broth mixture around the chicken, being careful not to wash the seasoning off the skin.
  8. Cover and cook on Low for 5-6 hours or on High for 2-3 hours, until the internal temperature reaches 165°F (74°C) and the meat pulls away easily from the bone.
  9. Remove the chicken to a serving platter and cover loosely with foil to keep warm. Discard the cooked herb stems.
  10. To thicken the sauce (optional): Whisk 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the slow cooker liquid, turn the cooker to High, and let it bubble for 10 minutes.
  11. Stir the cold cubed butter and the remaining fresh lemon zest into the sauce until melted and glossy. Spoon the sauce over the chicken and serve immediately.

Notes

Avoid adding whole lemon slices with the white pith into the slow cooker for the full duration, as this can make the sauce bitter; use fresh slices for garnish instead. If substituting boneless skinless chicken breasts, reduce cooking time to approximately 3 hours on Low to prevent dryness. Serve with crusty bread, rice, or mashed potatoes to soak up the sauce.