Description
Crockpot Chicken Thighs coated in creamy Lemon Garlic sauce with added spices like Oregano and Thyme makes for an excellent weeknight dinner recipe
Ingredients
Scale
- 6–8 Medium boneless chicken thighs (2 pounds)
- ½ cup all-purpose flour
- 1 teaspoon dry thyme
- 1½ teaspoon dry oregano
- Kosher salt and freshly ground black pepper to taste
- Olive oil (to coat and sear chicken)
- 2 tablespoons dijon mustard (divided)
- 2 teaspoons lemon zest
- ½ cup low sodium chicken stock
- 2 tablespoons chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter (cut into small cubes and more to sear chicken)
- 4–5 cloves garlic (half minced and half whole)
- 1 cup Half and Half
- Parsley for garnish
- Lemon slices for garnish
Instructions
- Step: Rub chicken with dijon mustard, all-purpose flour, thyme, oregano, olive oil, lemon zest, salt, and pepper.
- Step: In a pan, melt butter and add some olive oil; once the oil shimmers, add chicken thighs skin side down and sear for 5 minutes.
- Step: Transfer chicken and the remaining oil from the pan into the crockpot; add remaining dijon mustard, low sodium chicken stock, chicken broth, lemon juice, garlic, unsalted butter cubes, salt, and pepper.
- Step: Cover with a glass lid and cook on high for 4 hours or on low for 8 hours.
- Step: 30 minutes before serving, open the lid and pour in 1 cup half and half without combining.
- Step: Cover the lid and cook for the remaining time, then garnish and serve with freshly chopped parsley and lemon wedges.
Notes
Pour Half and Half just 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 582 kcal
- Sugar: 3 g
- Sodium: 261 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.4 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 202 mg