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These slow cooker chicken thighs are super easy to fix and cook in the slow cooker. The chicken is cooked to perfection in the slow cooker, then the thighs are broiled for a few minutes just to get some color and texture. All you need for this recipe are chicken thighs, fresh lemons, garlic, and some dried herbs. Add some green onions or shallots for extra color and flavor if you like.
What You’ll Like About This Dish
Simple ingredients. You only need lemons, garlic, herbs, and chicken thighs—nothing fancy or hard to find.
Hands-off cooking. Let the slow cooker do the work, then finish under the broiler for crispy skin.
Bright, bold flavor. The lemon and garlic infuse the chicken with fresh and savory notes that shine.
Ingredient Notes
- Chicken thighs: Bone-in, skin-on thighs hold up well in the slow cooker and develop great flavor.
- Lemons: Use fresh lemons for both juice and slices—this recipe uses two.
- Garlic: One large clove, minced or pressed, adds plenty of garlicky punch.
- Salt and pepper: Kosher salt and freshly ground black pepper season the chicken simply and effectively.
- Dried herbs: Oregano or basil add a mild herbaceous note—choose your favorite.
- Shallots or green onions: Optional, but they add nice color and an aromatic layer of flavor.
Steps to Make Slow Cooker Lemon Garlic Chicken Thighs
- Arrange chicken thighs in a single layer in the slow cooker.
- Juice one lemon and drizzle it over the chicken; slice the second lemon and set aside.
- Sprinkle garlic, salt, pepper, and herbs over the chicken.
- Top with lemon slices and sliced onions or shallots if using.
- Cover and cook on HIGH for 3 to 4 hours.
- Transfer the chicken to a baking rack and broil skin-side up for 4 to 6 minutes, until the skin is golden and crisp.
Tips for Success
- Use skin-on chicken for better flavor and crispier broiled results.
- For extra lemony flavor, add a few strips of lemon zest to the slow cooker.
- If your broiler runs hot, keep a close eye to avoid burning the skin.
- Spoon some of the cooking liquid over rice or potatoes when serving.
Recipe Variations
- Herb blend twist. Try Italian seasoning or herbes de Provence in place of oregano or basil.
- Garlic lovers. Use two or more cloves of garlic for a stronger flavor.
- Spicy version. Add a pinch of crushed red pepper flakes or a sliced chili to the slow cooker.
- Boneless option. Use boneless, skinless thighs for a slightly quicker cook time and lighter dish.
- Add vegetables. Toss in baby potatoes, carrots, or green beans during the last hour of cooking.
Serving Suggestions
- Serve over rice, mashed potatoes, or egg noodles.
- Pair with a green salad or roasted vegetables.
- Add crusty bread to soak up the flavorful juices.
- Garnish with chopped fresh parsley or green onions.
How to Store and Reheat
Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in the oven at 350°F or in a skillet with a splash of broth or water. Broil briefly to re-crisp the skin, if desired.
Slow Cooker Lemon Garlic Chicken Thighs
Ingredients
- ¼ cup chicken broth
- 6 bone-in, skin-on chicken thighs
- 2 lemons
- 1 large clove garlic, minced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried leaf oregano or basil
- ¼ cup finely chopped shallots
Recommended Equipment
- Cooling racks Oven-safe, such as stainless steel
Instructions
- Add the chicken broth to the slow cooker and arrange the thighs, skin-side up, in a single layer. Slice one lemon and set the slices aside. Juice the remaining lemon and drizzle the juice over the chicken. Sprinkle with the garlic, kosher salt, pepper, and oregano or basil. Top with the lemon slices and shallots.6 bone-in, skin-on chicken thighs | 2 lemons | 1 large clove garlic | 1 tsp kosher salt | 1/4 tsp freshly ground black pepper | 1/2 tsp dried leaf oregano or basil | 1/4 cup finely chopped shallots | 1/4 cup chicken broth
- Cover and cook on HIGH for 3 to 4 hours.
- Position a rack in the upper third of the oven. Heat the broiler.
- Transfer the chicken thighs to an oven-safe rack set in a baking pan, arranging them skin-side up. Broil for 4 to 6 minutes, watching closely, or until the skin is golden brown and crisp.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
