Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp cornstarch

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Season chicken thighs with salt and pepper.
  2. Sear the thighs skin side down until the skin is mahogany colored and crisp (about 5-7 minutes).
  3. Flip the meat and sear the other side for 2 minutes. Transfer the seared Lemon Chicken to the slow cooker.
  4. In a small bowl, whisk together the chicken broth, lemon juice, melted butter, minced garlic, honey, oregano, and red pepper flakes.
  5. Pour the sauce mixture directly over the chicken in the slow cooker.
  6. Place lemon slices on top of the meat.
  7. Cover and cook on Low for 6 hours until the internal temperature reaches 165°F (74°C).
  8. Carefully remove the chicken from the pot.
  9. Optionally, whisk 1 tbsp cornstarch with 1 tbsp water, stir into the sauce, and cook on high for an additional 15 minutes until the sauce thickens and bubbles.
  10. Garnish with fresh parsley before serving.