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Lemon Crockpot Chicken - Bright, Tender, and Effortless

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 lemons (zest of 1, juice of both; reserve a few thin slices for serving if desired)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard (optional but recommended for body)
  • 1 teaspoon honey or maple syrup (balances acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons capers, drained (optional for briny pop)
  • 2 tablespoons butter (optional, for finishing)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the aromatics. Slice the onion and mince the garlic. Zest one lemon and juice both. Set aside a few thin lemon slices if you like a decorative finish.
  2. Season the chicken. Pat the chicken dry and sprinkle with salt and pepper on both sides. This helps the meat stay flavorful and prevents a bland sauce.
  3. Build the base in the crockpot. Add the sliced onion and garlic to the bottom. Pour in the chicken broth, then stir in the lemon juice, lemon zest, olive oil, Dijon, honey, oregano, thyme, and red pepper flakes.
  4. Nestle in the chicken. Place the chicken on top of the onions, submerging it partially in the liquid. Scatter in capers if using.
  5. Cook low and slow. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and reaches 165°F internally. Thighs are more forgiving; breasts may cook faster, so start checking early.
  6. Finish the sauce. If you want a silkier finish, stir in the butter at the end. Taste and adjust with more salt, pepper, or lemon juice as needed.
  7. Serve. Spoon the chicken and sauce over rice, mashed potatoes, couscous, or roasted vegetables. Garnish with parsley and lemon slices.