This slow-cooked Lemon Herb Boneless Chicken Thighs recipe is a flavorful, hands-off meal that’s juicy, zesty, and infused with aromatic herbs. The crock pot does all the work, delivering tender, succulent chicken bathed in a citrusy, buttery sauce. Perfect with rice, mashed potatoes, or roasted veggies for a deliciously effortless dinner.
Recipe Tips and Tricks
- Use fresh lemon juice for the best tangy, bright flavor. Bottled juice won’t have the same freshness.
- Sear the chicken first for extra depth of flavor and a slight crisp on the edges.
- Don’t overcook! Boneless chicken thighs are forgiving, but cooking too long can make them fall apart.
- Add honey or maple syrup for a hint of sweetness to balance the lemon’s acidity.
- For extra richness, swirl in a tablespoon of butter at the end.
- Use fresh herbs if available for a more vibrant and aromatic dish.
- Make it a full meal by adding baby potatoes and green beans directly into the crock pot.
Why You’ll Love This Recipe
Lemon herb chicken is a timeless classic, and this slow-cooked version takes it to another level of convenience and flavor. The slow cooker allows the chicken thighs to soak up the bright citrusy notes of lemon, the warmth of garlic, and the earthiness of rosemary and thyme, creating a dish that’s as elegant as it is easy.
This recipe is perfect for busy weeknights, meal prep, or even a casual dinner party. It’s light yet satisfying, pairing well with everything from fluffy rice to creamy mashed potatoes. Plus, with minimal prep and just a few pantry staples, you’ll have a delicious, wholesome meal ready with barely any effort.
Lemon Herb Boneless Chicken Thighs Slow Cooked to Perfection
Tender slow-cooked boneless chicken thighs infused with lemon, garlic, and herbs—easy, flavorful, and perfect for a light yet satisfying meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp paprika
- ¼ tsp red pepper flakes (optional)
- ½ cup low-sodium chicken broth
- Juice of 2 lemons (about ¼ cup)
- Zest of 1 lemon
- Fresh parsley, for garnish
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them sear better if you choose to brown them.
- Sauté garlic and herbs (optional): In a small pan, heat 1 tablespoon of olive oil over medium heat. Add garlic, rosemary, and thyme, and sauté for about 1 minute until fragrant.
- Mix the sauce: In a bowl, whisk together the lemon juice, lemon zest, chicken broth, paprika, salt, black pepper, and red pepper flakes (if using).
- Sear the chicken (optional but recommended): Heat another tablespoon of olive oil in a pan and sear the chicken thighs for 2 minutes per side to develop a golden crust.
- Assemble in the crock pot: Place the chicken thighs in the slow cooker. Pour the lemon herb sauce over them and add the butter on top.
- Slow cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and fully cooked.
- Final touches: Stir the sauce and taste for seasoning. Add more lemon juice if desired. Sprinkle with fresh parsley before serving.
- Serve and enjoy: This chicken pairs well with rice, mashed potatoes, or a fresh salad.
Notes
- If you want a thicker sauce, remove the chicken after cooking, and let the sauce simmer uncovered in the slow cooker for 10–15 minutes.
- This recipe can also be made in an Instant Pot—just pressure cook on high for 8 minutes, then do a quick release.
- Leftovers taste even better the next day as the flavors continue to develop!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 384Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 195mgSodium 688mgCarbohydrates 11gFiber 2gSugar 6gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Boneless, skinless chicken thighs: Juicier than chicken breasts and ideal for slow cooking.
- Lemon juice & zest: Freshly squeezed lemon juice brightens the dish, while zest enhances the citrus flavor.
- Garlic: Freshly minced garlic infuses deep, savory notes.
- Olive oil: Adds richness and helps coat the chicken in the herb mixture.
- Butter: Gives the sauce a velvety texture.
- Chicken broth: Forms the base of the flavorful sauce. Use low-sodium broth for better control over seasoning.
- Rosemary & thyme: Classic Mediterranean herbs that complement the lemon beautifully.
- Paprika: Adds subtle warmth and color to the dish.
- Salt & black pepper: Essential for bringing out all the flavors.
- Red pepper flakes (optional): A pinch of spice for a little kick.
Variations and Substitutions
- Use bone-in thighs: If using bone-in chicken thighs, increase cooking time by 30 minutes.
- Swap chicken thighs for breasts: Chicken breasts can be used, but reduce cooking time to prevent drying out.
- Make it creamy: Stir in ½ cup of heavy cream or coconut milk at the end for a rich sauce.
- Add vegetables: Carrots, bell peppers, or zucchini can be added for a one-pot meal.
- Herb substitutions: Fresh parsley, basil, or oregano can replace rosemary and thyme.
- Lemon alternatives: If you don’t have lemon, try using lime for a slightly different citrus flavor.
- Make it dairy-free: Skip the butter and use extra olive oil for richness.
Storage Options
- Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze in a sealed container with some of the sauce for up to 3 months. Thaw overnight before reheating.
- Meal Prep: This dish reheats beautifully, making it great for weekly meal plans.
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