Slow cooker lemon chicken
This slow cooker lemon chicken pretty much makes itself, and produces incredibly juicy, tender chicken thighs with Mediterranean flavours.
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
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.
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.
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