Crock Pot Lemon Garlic Chicken Thighs – A Cheap & Easy Dinner Recipe

When it comes to finding a cheap and easy dinner recipe that still tastes delicious, you can’t go wrong with Crock Pot Lemon Garlic Chicken Thighs. Chicken thighs are placed in a slow cooker and then dosed with a ton flavor.

Although lemon and garlic are the supporting actors in this recipe, there are a few other basic spices that really make this dish shine. A combination of dry Italian seasoning, garlic powder, onion powder and paprika add a burst of flavor in every bite.

Not to mention there is an option to spice up this dish with the addition of red pepper flakes! Between the lemon, garlic, and seasonings I am sure that this will become your new favorite recipe.

Not to mention that with today’s grocery prices, this recipe is easier on the wallet than most main dish recipes. Chicken thighs themselves are one of the most inexpensive cuts of meat that you can purchase.

For the majority of my recipes that feature chicken thighs as the stand alone main dish, I most often purchase bone in, skin on chicken thighs. The reason being is that both the bone and skin give great flavor and moisture to the meat itself.

However, because this dish is being cooked in a slow cooker with liquid and there are many different ways that flavor has been added, you can use boneless, skinless chicken thighs in this recipe as well. The choice is up to you and what you can find at a reasonable price at the grocery store.

However, before we get to the actual recipe, I want to give you some quick tips to make sure this recipe turns out perfect each and every time.

Recipe Tips

1. Trim The Skin of The Chicken Thighs

If you are using chicken thighs that have the skin attached it is best to trim the flap of the skin on the bottom side. Do this by flipping the thigh over.

On one side there will be an extra piece of skin that isn’t attached to the meat. Use a sharp knife or kitchen shears to remove this flap.

If you prefer you can choose to trim the remaining skin off as well. However, it will become super tender and flavorful during the cooking process.

2. Zest The Lemon Before Juicing

This may sound obvious to some, however be sure to zest the lemon before cutting and juicing it. It will be much easier to remove the zest when the lemon is still whole.

Although you could use a peeler and then chop it to make the zest, I find it much easier to use a microplane grater. Just be sure to rotate the lemon so that you remove only the yellow peel.

The white layer beneath the peel tastes bitter. Therefore, as you are zesting be sure to keep rotating the lemon and not grate it too hard so that you remove only the yellow areas.

Then add the zest to the juice and broth and pour it in the crock pot over the chicken thighs.

3. Juicing Tips

Now that you have the zest removed, it is time to juice the lemon. If your lemon is somewhat hard, roll it on the counter with the palm of your hand, pressing down as you roll.

This will help release the liquid inside the lemon. Then cut the lemon in half using a sharp knife.

Now it is time to juice the lemon. If you have a lemon juicer, this is a great time to pull it out of the drawer. However, if you don’t there is an easy method to juice the lemon besides just squeezing it.

With the cut side up, place a half of a lemon in between the two arms of kitchen tongs. Then squeeze the tongs together by pulling the end of the tongs together.

You will be surprised at how easy the juice flows out. Just be sure to do this over a bowl or large measuring cup to catch the juice. Then remove any seeds that may have fallen into the juice.

4. Cook Time

All slow cookers cook at different rates. Therefore, it is best to check for doneness an hour before the cook time is up.

However it is very difficult to over cook chicken thighs, especially in a slow cooker. Therefore, if you have a Programmable Crock Pot and set the cook time for the recommended time listed and they will cook up perfectly.

Although the USDA recommends to cook chicken thighs to an internal temperature of 165°F, I prefer to let them cook a little longer. Just like when I make Chicken Leg Quarters, I want the internal temperature to be above 180°F.

This will ensure that the chicken thigh meat is fall off the bone tender. Which in my opinion makes them much easier to eat because there is less cutting required.

Crock Pot Lemon Garlic Chicken Thighs

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2-3 pounds chicken thighs, any variety
• Salt and pepper, to taste
• Zest of half a lemon
• Juice of one lemon
• 1/3 cup low sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red chili pepper flakes, (optional)
• 1/2 teaspoon paprika
• 4 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/2 stick butter, diced into pads

For Serving

• Chopped fresh parsley

INSTRUCTIONS

Start by spraying the crock pot with non stick cooking spray. Or if you prefer, you could line it with a slow cooker cooking bag.

Then place the chicken thighs in the bottom of the slow cooker. Depending on how many thighs that you have and the size of slow cooker, you may need to overlap them.

In a small bowl or a measuring cup mix the chicken broth, lemon zest, and lemon juice and pour the mixture over the chicken thighs. In another small bowl, add the Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes (if using), salt, and pepper and mix until well incorporated.

Sprinkle the spice mix over the chicken thighs. Then add the fresh minced garlic and diced butter on top of the chicken thighs.

Place the lid on the crock pot and cook the lemon garlic chicken thighs for 6-8 hours on Low or 3-4 hours on High.

Serve warm with a sprinkle of fresh chopped parsley (optional). These chicken thighs are great to serve with cooked rice, mashed potatoes or pasta.

However, if you want to keep your dinner low-carb and Keto friendly, serve with cauliflower rice, with a cooked vegetable and/or with a garden salad.

Enjoy! Mary

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