Indulge in the tender and zesty flavors of Lemon Garlic Chicken Thighs, cooked low and slow in your crockpot. This recipe combines the brightness of lemon, the savory depth of garlic, and juicy chicken thighs for a satisfying, no-fuss dinner. Perfect for weeknights or gatherings, it’s a comforting, crowd-pleasing dish.
Recipe Tips and Tricks
- Use Bone-In Thighs: Bone-in chicken thighs retain their juiciness and develop deeper flavor during slow cooking.
- Sear First for Extra Flavor: While optional, browning the thighs before adding them to the crockpot adds a rich caramelized layer to the dish.
- Fresh Lemon is Best: Opt for fresh lemon juice and zest for a vibrant, tangy flavor.
- Layer Ingredients: Place the chicken on top of the vegetables for even cooking and enhanced flavor distribution.
- Thicken Sauce: To thicken the sauce, remove the lid for the last 30 minutes or add a cornstarch slurry.
Why You’ll Love This Recipe
This Lemon Garlic Chicken Thighs recipe is the epitome of comfort and simplicity. With minimal prep and effortless cooking, it transforms humble ingredients into a restaurant-quality dish. The slow cooker does the hard work, ensuring fall-off-the-bone chicken with rich, tangy, and garlicky flavors. Ideal for busy schedules, it’s versatile, healthy, and a hit with all ages. Pair it with rice, mashed potatoes, or fresh bread for a complete and delightful meal.
Lemon Garlic Chicken Thighs
Juicy chicken thighs cooked to perfection with garlic, lemon, and herbs in a crockpot for a flavorful, easy meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 lemons (zest and juice)
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prep Ingredients: Zest and juice the lemons, mince the garlic, and pat chicken thighs dry with a paper towel.
- Optional Sear: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden.
- Assemble in Crockpot: Place chicken thighs in the crockpot. Sprinkle with paprika, thyme, parsley, salt, and pepper.
- Add Liquid: Pour chicken broth over the thighs. Add garlic, lemon juice, and zest. Spread evenly for balanced flavor.
- Cook Low and Slow: Cover and cook on low for 6 hours or high for 3-4 hours.
- Finish and Serve: For thicker sauce, remove the lid during the last 30 minutes. Serve warm with your favorite sides.
Notes
- Adjust seasonings to taste before serving.
- Serve with crusty bread to soak up the flavorful sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 82Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 369mgCarbohydrates 4gFiber 1gSugar 1gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Bone-in, skin-on thighs offer the juiciest results. Boneless thighs can be used but may cook slightly faster.
- Garlic: Fresh garlic cloves infuse the dish with aromatic depth. Pre-minced garlic can save time but lacks intensity.
- Lemon: Use fresh lemons for zest and juice to avoid bitterness. Bottled juice is a convenient substitute but less flavorful.
- Broth: Chicken broth adds savory richness. Low-sodium options help control salt levels.
- Seasoning: Paprika, thyme, and parsley balance the flavors, while salt and pepper enhance the dish’s natural taste.
Variations and Substitutions
- Swap Thighs for Breasts: Chicken breasts are leaner but may cook faster. Keep an eye to avoid drying out.
- Add Veggies: Include carrots, potatoes, or green beans for a one-pot meal.
- Spice It Up: Add red pepper flakes for a touch of heat.
- Herbs: Substitute rosemary or oregano for thyme, or use a mix of your favorite dried herbs.
- Lemon Cream Sauce: Add heavy cream in the last 30 minutes for a creamy twist.
Storage Options
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat in the microwave or stovetop over low heat, adding a splash of broth to restore moisture.
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