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A platter of lemon garlic chicken garnished with fresh parsley and lemon slices.
Daniel

Slow Cooker Lemon Garlic Chicken

Tender, juicy chicken thighs infused with bright lemon and aromatic garlic, slow-cooked to perfection in a savory herb broth. This effortless crockpot meal delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken thighs bone-in, skin-on (about 6-8 thighs)
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
For the Lemon Garlic Sauce
  • 8 cloves garlic minced
  • 2 lemons 1 juiced, 1 sliced
  • 1/2 cup chicken broth low sodium
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
For Finishing
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1/4 cup fresh parsley chopped

Equipment

  • Slow Cooker/Crockpot
  • Mixing Bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Prepare the Chicken
  1. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. If desired, heat olive oil in a large skillet over medium-high heat and brown chicken thighs skin-side down for 3-4 minutes until golden. This step is optional but adds extra flavor.
Prepare the Sauce
  1. In a medium bowl, combine minced garlic, juice from 1 lemon, chicken broth, honey, Dijon mustard, dried oregano, dried thyme, and red pepper flakes (if using). Whisk until well combined.
Slow Cook
  1. Place chicken thighs in the bottom of the slow cooker, skin-side up if using skin-on thighs.
  2. Pour the lemon garlic sauce over the chicken. Place the lemon slices on top and around the chicken.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken reaches an internal temperature of 165°F (74°C) and is tender.
Thicken the Sauce
  1. About 30 minutes before serving, mix cornstarch with 2 tablespoons cold water in a small bowl to create a slurry.
  2. Remove chicken from the slow cooker and set aside, covered to keep warm.
  3. Turn slow cooker to HIGH. Stir the cornstarch slurry into the sauce and cook, uncovered, for 15-20 minutes until sauce thickens.
Serve
  1. Return chicken to the slow cooker and gently coat with the thickened sauce, or serve chicken with sauce spooned over the top.
  2. Garnish with fresh chopped parsley before serving.

Notes

For a crispy finish, you can place the cooked chicken under the broiler for 2-3 minutes after slow cooking. For a low-carb meal, serve with roasted vegetables or a side salad. For a complete dinner, pair with rice, roasted potatoes, or crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.