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+ servings
a tray with lemon chicken thighs.
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5 from 3 votes

Slow cooker lemon chicken

This slow cooker lemon chicken pretty much makes itself, and produces incredibly juicy, tender chicken thighs with Mediterranean flavours.
Prep Time5 mins
Cook Time5 hrs
Course: Main Course
Cuisine: International
Keyword: chicken, lemon
Servings: 4
Calories: 556kcal
Author: Tonje
Cost: Cheap

Equipment

Ingredients

Instructions

  • Add raw chicken thighs to your slow cooker
  • Drizzle the juice of half a lemon over the fillets
  • Sprinkle thyme, oregano, salt and pepper on top, and add a few lemon slices
  • Cook on low setting for 4-6 hours
  • Before serving, remove and discard chicken skins, or roast the chicken thigh fillets in the oven

Roasting the chicken fillets

  • Pre-heat the oven to 230°C
  • Add the chicken thigh fillets to a roasting tin or baking tray, and roast in the oven until the skins are looking slightly browned and crispy. This takes about 10 minutes.
  • Serve with your favorite side dishes

Notes

My best tips to get this recipe perfect!
  • Use skin-on, bone in chicken for the juiciest, best slow cooked chicken.
  • Discard the skins after cooking if you don’t like them, or roast the chicken with skin on for a few minutes to make them crispy.
  • Try adding other seasonings if you want to change it up. You can also use fresh herbs instead of the dry versions.

Storing leftovers

Leftover slow cooker lemon chicken can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Reheat the leftovers in the microwave until hot before serving.
Alternatively, you can shred the leftover chicken and use it in soups or salads.

Nutrition

Calories: 556kcal | Carbohydrates: 3g | Protein: 41g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 245mg | Sodium: 193mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 2mg