Slow-Cooker Lemon Garlic Chicken Thighs
Juicy chicken thighs slow-cooked with fresh lemon, garlic, and herbs for an easy gluten-free family dinner.
Equipment
- Slow Cooker, Measuring Cups, Measuring Spoons, Cutting Board, Knife, Meat Thermometer
Ingredients
- 2 lbs 900 g boneless skinless chicken thighs
- 4 garlic cloves minced
- 1 lemon juiced
- 1 tbsp lemon zest
- 1 cup gluten-free chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp cornstarch optional, for thickening
- 2 tbsp water optional
Instructions
- Place the chicken thighs in the slow cooker.
- In a bowl, whisk together garlic, lemon juice, lemon zest, broth, olive oil, thyme, oregano, salt, and pepper.
- Pour the mixture over the chicken.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
- Check that the chicken reaches an internal temperature of 165°F (74°C).
- For a thicker sauce, mix cornstarch and water, stir into the slow cooker, and cook for 10–15 minutes more.
- Serve warm with rice, steamed vegetables, or a fresh salad.
Notes
- Use chicken breasts for a leaner version.
- Garnish with fresh parsley and lemon slices before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Calories: 320 kcal
- Protein: 32 g
- Carbohydrates: 4 g
- Fat: 18 g
- Saturated Fat: 4 g
- Fiber: 0.5 g
- Sugar: 1 g
- Sodium: 620 mg
- Cholesterol: 145 mg
