Chicken is a lot of people’s go-to for easy weeknight dinners. It’s easy to cook and endlessly adaptable, so it’s no surprise that a lot of busy home cooks reach for it time and again. The problem is that too often we fall into ruts, cooking the same tired chicken dishes over and over. Shake things up with this super simple and insanely delicious variation on your usual slow cooker chicken.
Lots of lemon juice and zest keep the flavor of this chicken bright and fresh. Half-and-half makes a rich, creamy sauce that mellows the sharp bite of the lemon just enough. Serve this chicken dish over pasta, rice, or even quinoa. The whole family will love this.
Slow cooker lemon chicken thighs
8
5 minutes
4 hours and 10 minutes
4 hours and 15 minutes
8 boneless, skinless chicken thighs
6 tablespoons unsalted butter divided
1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
Juice and zest of 2 lemons
2 garlic cloves, minced
1 cup half-and-half
1 tablespoon cornstarch
Melt 2 tablespoons of the oil in a large skillet over medium-high heat.
Season the chicken with the salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook, turning once, until nicely browned on both sides, about eight minutes total.
Transfer the browned chicken to the slow cooker. Grate the zest of the lemons directly over the chicken in the pot and then squeeze the juice over. Cut the remaining 4 tablespoons of butter into small pieces, and scatter the pieces over the top of the chicken. Sprinkle the garlic over the chicken.
Cover and cook for four to five hours on low or for two to three hours on high.
Whisk together the half-and-half and cornstarch and then add it to the slow cooker. Cover and cook on high for one more hour.
Serve hot.