This Slow Cooker Lemon Garlic Chicken is the ultimate hands-off meal. You get tender, falling-off-the-bone chicken bathed in a bright, savory lemon garlic sauce. It’s a simple, comforting dish that feels restaurant-quality.
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Why You’ll Love This Slow Cooker Lemon Garlic Chicken
- Effortless cooking: Just set it and forget it for a perfectly cooked dinner.
- Bright, complex flavor: Fresh lemon, garlic, and herbs create a vibrant, savory sauce.
- Incredibly tender chicken: Slow cooking yields juicy, fall-apart thighs every time.
- Versatile base: Easy to shred for tacos, slice for sandwiches, or serve over grains.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 large lemons
- 1 head of garlic
- 1 large yellow onion
- 250 ml chicken broth
- 60 ml olive oil
- 2 tbsp fresh thyme leaves
- 1 tbsp dried oregano
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional)
- Fresh parsley for garnish
Tools: A 6-quart (or larger) slow cooker, a sharp knife, a microplane or garlic press, and a small bowl for the optional slurry.
Notes: Don’t skip the fresh thyme and lemon, and using bone-in, skin-on chicken thighs is non-negotiable for the best texture and flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bones and skin are flavor powerhouses. As they cook low and slow, they release collagen and fat into the sauce, creating an unbelievably rich and silky texture that you just don’t get from leaner cuts. The skin also helps keep the meat incredibly moist.
- Is it okay to use bottled lemon juice? Honestly, I really don’t recommend it for this recipe. Fresh lemon juice provides a much brighter, cleaner citrus flavor without any of the bitter or metallic notes that can sometimes come from bottled versions. It makes a noticeable difference in the final dish.
- Can I use chicken breasts instead? You can, but you’ll need to adjust the cooking time significantly. Breast meat cooks faster and can easily become dry and stringy in the slow cooker. If you must use them, opt for bone-in breasts and reduce the cook time to 3-4 hours on low.
- Don’t skip browning the chicken. I know it’s an extra step, but taking five minutes to sear the chicken skin until it’s golden and crispy adds a deep, caramelized flavor to the entire dish and gives the sauce a much more complex base. It’s a little effort for a huge payoff.
How to Make Slow Cooker Lemon Garlic Chicken
Step 1: Prep Your Aromatics. Start by thinly slicing your yellow onion. You’ll notice that the thin slices will almost melt into the sauce as it cooks, adding a wonderful sweetness. Next, take your head of garlic and separate the cloves. You don’t need to peel them all—just give each one a gentle smash with the flat side of your knife. This cracks the peel and allows all that amazing garlic flavor to seep out into the cooking liquid. Zest one of the lemons and then juice both of them; you should get about 1/2 cup of juice.
Step 2: Brown the Chicken. This is our secret flavor weapon! Pat the chicken thighs completely dry with paper towels—this is crucial for getting a good sear. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken generously on both sides with the salt and pepper. Place the thighs in the skillet skin-side down and sear for 4-5 minutes, without moving them, until the skin is a deep golden brown and crispy. You don’t need to cook them through, just get that beautiful color. Transfer them to your slow cooker, placing them skin-side up.
Step 3: Build the Flavor Base. In the same skillet you used for the chicken, there will be lots of delicious browned bits. Add the remaining olive oil and the sliced onions. Sauté for about 3-4 minutes, just until they start to soften and pick up all those flavorful bits from the pan. Then, add the smashed garlic cloves and cook for another minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any remaining stuck-on bits. Let it simmer for a minute, then remove from the heat.
Step 4: Assemble in the Slow Cooker. Pour the onion, garlic, and broth mixture directly over the chicken thighs in the slow cooker. Sprinkle the fresh thyme leaves and dried oregano evenly over everything. Now, pour the fresh lemon juice and sprinkle the lemon zest over the top. The sauce should look thin and brothy at this stage—that’s perfect. It will reduce and intensify as it cooks.
Step 5: The Long, Slow Cook. Place the lid securely on your slow cooker and set it to cook on LOW for 6 hours. This is the key to that fall-apart tenderness. Resist the urge to open the lid and check on it! Every time you do, you let out a significant amount of heat and steam, which can add to your total cooking time. Trust the process.
Step 6: Thicken the Sauce (Optional). After 6 hours, the chicken should be incredibly tender. Carefully remove the thighs to a serving platter. If you prefer a thicker, gravy-like sauce, you can make a quick slurry. Whisk the cornstarch and cold water in a small bowl until smooth. Turn the slow cooker to HIGH and whisk the slurry into the sauce. Let it cook for 10-15 minutes, uncovered, until the sauce has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: Serve and Garnish. Spoon the glorious lemon garlic sauce over the chicken thighs. Give it a final flourish with a generous sprinkle of freshly chopped parsley. The parsley adds a pop of color and a fresh, grassy note that perfectly complements the rich, tangy sauce. Serve immediately while it’s piping hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reviving: Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up every last drop of the lemony sauce, creating the perfect bite.
- Garlic Mashed Potatoes — For the ultimate comfort food pairing, the fluffy, buttery potatoes are a classic and irresistible vehicle for that incredible sauce.
- Simple Roasted Asparagus — The earthy, slightly charred flavor of the asparagus balances the bright, acidic notes of the chicken beautifully.
Drinks
- A Crisp Sauvignon Blanc — This wine’s signature citrus and herbal notes mirror the flavors in the dish, creating a wonderfully harmonious pairing.
- Sparkling Water with Lemon — A non-alcoholic option that keeps the theme going; the bubbles help cleanse the palate between rich, savory bites.
Something Sweet
- Lemon Sorbet — A light, palate-cleansing dessert that doubles down on the citrus theme without feeling too heavy after a satisfying meal.
- Classic Vanilla Panna Cotta — The smooth, creamy, and simple flavor of the panna cotta provides a lovely, gentle finish that doesn’t compete with the main course.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken breasts. They simply don’t have the fat content to withstand long, slow cooking and will almost certainly turn out dry and tough. Stick with the thighs for guaranteed juiciness.
- Mistake: Peeling the garlic cloves. I know it seems counterintuitive, but leaving the peel on the smashed cloves during cooking infuses the sauce with a subtle, sweet garlic flavor without the risk of it becoming bitter or burning.
- Mistake: Adding the cornstarch directly to the hot liquid. This will instantly cause it to clump up into little gelatinous balls. Always mix cornstarch with a cold liquid first to create a smooth slurry before incorporating it.
- Mistake: Lifting the lid to peek. I’ve messed this up before too, out of sheer curiosity! But a slow cooker works by trapping heat and moisture. Every time you open it, you can add 15-20 minutes to your cooking time. Just set it and walk away.
Expert Tips
- Tip: For an extra flavor boost, marinate the chicken. If you have an extra 30 minutes in the morning, toss the chicken with the lemon juice, olive oil, and half the herbs and let it sit in the fridge. This gives the flavors a head start and results in an even more deeply seasoned dish.
- Tip: Use kitchen shears to easily remove the chicken skin after cooking. If you prefer to avoid the fat from the skin, it’s much easier to pull it off after cooking when the chicken is fall-apart tender. Just use a pair of clean kitchen shears to snip it away.
- Tip: Amp up the lemon flavor right before serving. For a final burst of freshness, add a little extra fresh lemon zest over the plated dish. The aromatic oils in the zest will wake up all the other flavors.
- Tip: Don’t discard the cooked garlic. Once the dish is done, those soft, slow-roasted garlic cloves are a chef’s treat! You can squeeze the sweet, mellow paste out of the peels and mash it into the sauce or spread it on a piece of crusty bread.
FAQs
Can I cook this on HIGH for a shorter time?
You can, but I really don’t recommend it. Cooking on HIGH for 3-4 hours will cook the chicken through, but it won’t achieve the same level of fall-off-the-bone tenderness. The low, gentle heat is what breaks down the connective tissue in the thighs, transforming them into something truly special. If you’re in a serious pinch, 3.5 hours on HIGH is the maximum I’d go, but the texture will be noticeably different.
How should I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce back up. You can also use the microwave, but use a lower power setting and stir occasionally to heat it evenly without making the chicken rubbery.
Can I freeze this lemon garlic chicken?
Absolutely! It freezes beautifully for up to 3 months. Let the dish cool completely, then transfer it to a freezer-safe container or heavy-duty zip-top bag. Thaw overnight in the refrigerator before reheating. The texture of the chicken holds up surprisingly well, though the sauce may separate a little upon thawing—just give it a good stir as it reheats.
My sauce is too thin, what can I do?
If you skipped the cornstarch slurry and find your sauce too brothy, don’t worry! The easiest fix is to pour the sauce into a saucepan and simmer it on the stovetop over medium heat, uncovered, for 10-15 minutes to reduce and concentrate it. You can also make the cornstarch slurry at this stage and whisk it into the simmering sauce until it thickens.
What can I use instead of fresh thyme?
If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme. The flavor will be slightly different but still delicious. Other fresh herbs like rosemary or sage would also work well, but use them sparingly as they have a much stronger, more pungent flavor than thyme.
Slow Cooker Lemon Garlic Chicken
Make tender Slow Cooker Lemon Garlic Chicken with a bright, savory sauce. This easy set-and-forget recipe is perfect for busy weeknights. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg bone-in, skin-on chicken thighs
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2 large lemons
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1 head garlic
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1 large yellow onion
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250 ml chicken broth
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60 ml olive oil
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2 tbsp fresh thyme leaves
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1 tbsp dried oregano
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1 tsp salt (plus more to taste)
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0.5 tsp black pepper
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2 tbsp cornstarch (optional, for thickening)
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2 tbsp cold water (optional)
-
Fresh parsley (for garnish)
Instructions
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Start by thinly slicing your yellow onion. Next, take your head of garlic and separate the cloves. Give each one a gentle smash with the flat side of your knife. Zest one of the lemons and then juice both of them; you should get about 1/2 cup of juice.01
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Pat the chicken thighs completely dry with paper towels. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken generously on both sides with the salt and pepper. Place the thighs in the skillet skin-side down and sear for 4-5 minutes, without moving them, until the skin is a deep golden brown and crispy. Transfer them to your slow cooker, placing them skin-side up.02
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In the same skillet you used for the chicken, add the remaining olive oil and the sliced onions. Sauté for about 3-4 minutes, just until they start to soften. Then, add the smashed garlic cloves and cook for another minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any remaining stuck-on bits. Let it simmer for a minute, then remove from the heat.03
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Pour the onion, garlic, and broth mixture directly over the chicken thighs in the slow cooker. Sprinkle the fresh thyme leaves and dried oregano evenly over everything. Now, pour the fresh lemon juice and sprinkle the lemon zest over the top.04
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Place the lid securely on your slow cooker and set it to cook on LOW for 6 hours.05
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After 6 hours, the chicken should be incredibly tender. Carefully remove the thighs to a serving platter. If you prefer a thicker, gravy-like sauce, you can make a quick slurry. Whisk the cornstarch and cold water in a small bowl until smooth. Turn the slow cooker to HIGH and whisk the slurry into the sauce. Let it cook for 10-15 minutes, uncovered, until the sauce has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed.06
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Spoon the glorious lemon garlic sauce over the chicken thighs. Give it a final flourish with a generous sprinkle of freshly chopped parsley. Serve immediately while it’s piping hot.07
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