Lemon Herb Slow Cooker Boneless Skinless Chicken Thighs offer tender chicken infused with zesty lemon, garlic, and fragrant herbs. Slow-cooked with broth and a hint of honey, this crock pot dish delivers a bright, savory flavor—perfect for an easy, uplifting dinner that fills your home with fresh, citrusy aromas.
Recipe Tips and Tricks
- Lemon Zest Boost: Zest the lemon before juicing—add it to the sauce for extra citrus punch without extra liquid.
- Searing Option: Brown the chicken thighs in a skillet for 2-3 minutes per side—it locks in juices and adds flavor.
- Herb Timing: Add half the dried herbs at the start and the rest in the last hour for layered, fresh flavor.
- Sauce Thickening: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 30 minutes for a thicker sauce.
- Juiciness Check: Use a meat thermometer to ensure thighs reach 165°F—they’ll stay tender without overcooking.
Why You’ll Love This Recipe
You’re going to absolutely adore this Lemon Herb Slow Cooker Boneless Skinless Chicken Thighs recipe—it’s a burst of sunshine on a plate made oh-so-easy! Imagine the delight of coming home to the fresh, uplifting scent of tender chicken thighs simmering in a bright, zesty lemon sauce, kissed with fragrant herbs like rosemary and thyme. The slow cooker works its magic, turning simple ingredients into a dish that’s light yet packed with flavor—the juicy chicken soaks up the citrusy broth, a touch of honey balances the tang, and the garlic and herbs weave in that savory warmth. You’ll love how the boneless, skinless thighs stay succulent and tender, practically melting in your mouth with every bite. It’s perfect for a weeknight dinner when you want something comforting yet refreshing, or a casual meal with friends—serve it with roasted potatoes, rice, or a crisp salad, and watch everyone savor the vibrant flavors. The lemon lifts your spirits, the herbs bring a cozy depth, and the hands-off cooking means you get all that goodness without breaking a sweat. This isn’t just a meal—it’s a delicious, feel-good escape that’ll have you smiling with every bright, herbaceous bite and eager to make it again soon!
Lemon Herb Slow Cooker Boneless Skinless Chicken Thighs
Tender chicken thighs slow-cooked in a zesty lemon-herb sauce with garlic.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- Zest and juice of 1 large lemon (about 3 tablespoons juice)
- 1 cup low-sodium chicken broth
- 4 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon dried rosemary (divided)
- 1 teaspoon dried thyme (divided)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Lemon Herb Slow Cooker Boneless Skinless Chicken Thighs going—it’s going to be a bright, delicious treat! First, grab your slow cooker and place those boneless, skinless chicken thighs right into the bottom—they’re the juicy stars, ready to soak up all that lemony goodness. No need to chop them; they’ll break apart beautifully later.
- If you’ve got a few extra minutes, heat the olive oil in a skillet over medium-high heat and sear the chicken thighs for 2-3 minutes per side until golden—it’s optional but adds such a lovely flavor boost! Transfer them to the crock pot when done. In the same skillet (or straight into the crock pot if skipping the sear), add the thinly sliced onion—it’ll melt into the sauce as it cooks.
- Now, let’s whip up that zesty sauce! In a small bowl, whisk together the chicken broth, lemon zest and juice (zest it first, then squeeze—fresh is best!), minced garlic (chop it fresh for that warm kick), honey, half the dried rosemary, and half the dried thyme. Add a good pinch of salt and pepper, then stir until everything’s blended into a bright, fragrant mix. Pour this lovely sauce over the chicken and onions, letting it settle in like a citrusy hug.
- Pop the lid on your slow cooker, set it to low for 6 hours (or high for 3 hours if you’re in a hurry), and let it work its magic. Your kitchen’s going to fill with the most uplifting lemon-herb aroma—pure sunshine! About an hour before it’s done, stir in the remaining rosemary and thyme—it’ll freshen up the flavors. When the time’s up, give it a peek—the chicken should be tender enough to shred with a fork (check it’s at 165°F if you’re using a thermometer). Stir gently to mix the sauce, breaking the thighs into bite-sized pieces if you like (they might fall apart on their own—that’s perfect!).
- Taste and adjust with a little more salt, pepper, or a squeeze of lemon if it needs a final zing. Sprinkle that fresh chopped parsley over the top—it’s the bright, green finish that makes it pop. Serve it up hot with roasted potatoes, rice, or a crisp salad—whatever you’re craving to soak up that zesty sauce. You’ve just made a dish that’s light, flavorful, and oh-so-comforting—dig in and enjoy every bright, herbaceous bite!
Notes
- Searing the chicken is optional but adds a lovely golden depth—perfect if you’ve got a few extra minutes.
- Leftovers taste amazing cold in a salad or reheated—the lemon flavor shines through!
- Serve with lemon wedges on the side for an extra citrusy kick if you’re feeling zesty.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 339Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 184mgSodium 355mgCarbohydrates 12gFiber 1gSugar 9gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Skinless Chicken Thighs: The star of the show, these thighs stay juicy and tender in the slow cooker—ideal for absorbing the lemon-herb sauce. Look for fresh, uniform cuts.
- Lemon: Freshly squeezed juice and zest from one large lemon bring bright, citrusy flavor—choose a ripe, heavy one for max juice.
- Chicken Broth: Low-sodium broth provides a savory base—keeps the dish juicy and lets you control the saltiness.
- Garlic: Freshly minced garlic adds warm, aromatic depth—use plump cloves for the best flavor.
- Honey: A touch of honey balances the lemon’s tartness—raw or pure honey adds a natural sweetness.
- Dried Rosemary: Earthy and piney, rosemary gives a classic herb note—crush it slightly to release its oils.
- Dried Thyme: Subtle and warm, thyme complements the lemon—use a quality dried version or fresh if available.
- Olive Oil: Extra-virgin olive oil adds a fruity richness—perfect for searing or blending into the sauce.
- Onion: A small yellow onion adds a sweet-savory layer—slice thinly so it melts into the dish.
- Parsley: Fresh chopped parsley finishes with a bright, green lift—flat-leaf offers the best flavor.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts for a leaner option, or bone-in thighs for extra flavor—adjust cooking time slightly for breasts.
- Citrus Variations: Swap lemon for orange juice and zest for a sweeter twist, or lime for a sharper tang.
- Herb Options: Replace rosemary and thyme with oregano or basil—fresh herbs can be added at the end for a burst of flavor.
- Sweetener Alternatives: Use maple syrup or agave instead of honey—each adds a different subtle sweetness to balance the lemon.
- Veggie Additions: Toss in sliced carrots or zucchini in the last hour for color and texture—keep pieces bite-sized.
- Spice Boost: Add a pinch of red pepper flakes or smoked paprika for a subtle kick—adjust to your taste.
- Creamy Twist: Stir in a splash of heavy cream or Greek yogurt in the last 30 minutes for a richer sauce.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge and reheat slowly to keep the chicken tender.
- Make-Ahead: Prep ingredients the night before and store in the fridge; assemble in the crock pot in the morning for an easy start.
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