Best Tasty Slow Cooker Lemon Chicken Thighs (2024) (2024)

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I can’t quite say enough about this Slow Cooker Lemon Chicken Thighs dish.

When I put it together, I knew it would be pretty good, but it was quite a bit more than that. It was absolutely fantastic!

Key Takeaways

• Cook Time: Low – 8 hours; Medium – 6 hours
• Main Ingredients: Boneless, skinless chicken thighs, chicken bouillon (chicken broth), minced garlic, fresh lemon juice, and more
• Servings:4-6
• Extras:Add peppers, zucchini, and cherry tomatoes to get a well-balanced meal with plenty of taste and nutrition
• Tips: Also try this in a skillet with skin on chicken thighs- the crispy chicken skin is my favorite, but I usually skip it for slow cooking so I don’t have to stand at the stove and cook lol

Tasty Slow Cooker Lemon Chicken Thighs

To start with, I’m always a fan of chicken thighs in the slow cooker. In addition to being super cheap, chicken thighs just work better than white meat for a juicy dish.

They stay moist and super tender and make the perfect bit of chicken and rice at the end of the day!

To get that lemony flavor, it doesn’t take much. Just squeeze lemon juice out of one plump lemon right into the slow cooker with the other ingredients.

You don’t have to use fresh lemon juice- use what you’ve got, Mama!

If you really like the lemon taste and want to indulge in it more, you can add 3 to 4 lemon slices to everything in the crock pot.

These chicken thighs just wouldn’t be as fantastic without the cream sauce. This step needs to be completed at the end using a mix of cornstarch and half-and-half.

It’s the perfect amount of lemon flavor without being overly tart. Fresh thyme and basil work really well in here, too, but again you don’t need to buy fresh.

Just add a pinch extra of the dried seasonings since the fresh is stronger.

I served this over rice, and it worked so perfectly. The rice soaked up the extra sauce in the most yummy way.

Recipe Swaps

For those looking to add a new twist to this heavenly Slow-Cooker Lemon Chicken Thighs recipe, consider a few creative swaps that will rejuvenate this dish with fresh flavors and textures.

The Meat

Swapping chicken thighs for boneless, skinless chicken breasts can cater to those who prefer white meat or leaner chicken.

Turkey breasts or thighs would also be an easy swap for leaner protein in your meals.

Fish fans can even replace chicken with salmon fillets, reducing the cooking time to just 1-2 hours on low.

For those looking for a vegetarian or vegan twist, there are plenty of meat substitutes you can use, like firm tofu, tempeh, jackfruit, and more.

I’m not sure how beef would taste with the lemon- it sounds a bit strange to me, but if you’ve tried it, I’d love to hear your thoughts!

Some Add-Ons

For a more robust serving that feels like a complete meal in one, add a medley of vegetables such as sliced bell peppers, zucchini, and cherry tomatoes in the last hour of cooking.

They’ll absorb the lemony sauce and add a vibrant burst of color and nutrients that taste great with juicy chicken thighs.

You could also make this into lemon garlic chicken thighs by adding more garlic (closer to 3-4 tbsp)- I love garlic, so that’s my plan for next time!

Plus, throwing in some fresh herbs like rosemary or thyme can enhance the flavor profile even further.

For something extra creamy and satisfying, top off with a dollop of sour cream or a sprinkle of parmesan cheese before serving. The options are endless!

FAQs

What sides pair well with this lemon chicken dish?

This lemon chicken thighs recipe pairs wonderfully with rice or pasta and a variety of sides.

For a complete meal, consider serving it with steamed vegetables, a fresh salad, roasted potatoes, or a side of quinoa.

Can I use bone-in chicken thighs instead of skinless?

Yes, bone-in chicken thighs can be used for this recipe. But you might need to adjust the cooking time slightly, as bone-in chicken can take a bit longer to cook through.

Keep an eye on the internal temperature; chicken thighs should reach 165°F (74°C) when fully cooked.

Is it possible to make this dish without a slow cooker?

Absolutely! If you don’t have a slow cooker, you can make this into baked chicken thighs with no problem. Use a Dutch oven or a deep 12-inch skillet on the stovetop and then pop it into the oven.

If you have skin-on chicken thighs, cook them in olive oil with the skin down on medium-high heat for 5 minutes, then flip and cook the other side for 2-3 minutes.

Remove the chicken and add all the sauce ingredients to the pan (bouillon, lemon juice, lemon slices, minced garlic, etc.). Simmer on medium until lightly bubbling.

Add the chicken thighs back in (skin side up) and bake in the oven for 15-20 minutes or until the chicken is tender and fully cooked.

For oven cooking, preheat your oven to 325°F (163°C) and bake in a covered dish for approximately 1.5-2 hours.

How can I make this recipe dairy-free?

For a dairy-free version of lemon chicken thighs, substitute the half and half with a dairy-free alternative like almond milk, coconut milk, or any plant-based milk.

Keep in mind that the sauce might be less creamy, but adjusting the amount of cornstarch can help achieve the desired thickness.

Final Thoughts

For anyone looking to minimize their time spent cooking without sacrificing flavor, this dish is a must-try.

Slow cooker lemon chicken thighs recipe epitomizes simplicity and satisfaction in the kitchen.

With minimal prep time and a slow cooker doing most of the work, you can throw everything together in minutes and get home at the end of your day without worrying about cooking dinner.

It’s the perfect recipe for busy weeknights, lazy weekends, or any time you crave a deliciously easy home-cooked meal.

Have you grabbed my Chaos to Control Starter Guide yet? I might be biased, but I think it’s pretty amazing! Check it out!