Ingredients
- 8 bone-in chicken thighs, skin removed and trimmed
- 1/4 cup canola oil
- 1 1/2 teaspoons table salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 8 sprigs fresh thyme
- 1 tsp finely grated lemon zest, plus 4 tablespoons juice (from 2 lemons)
- 2 tbsp finely chopped fresh cilantro
Season and Cook the Chicken
Add the chicken, canola oil, salt, black pepper, smoked paprika, oregano, and garlic powder to a slow cooker. Toss until the chicken is evenly coated with the seasonings.
Place thyme sprigs into the mixture and pour in the lemon juice carefully to avoid washing off the spices.
Cover the slow cooker and cook on low for 4 to 6 hours until the chicken is tender.
Finish and Serve
Discard the thyme sprigs and transfer the chicken to a shallow serving dish.
Stir the chopped cilantro and lemon zest into the remaining sauce in the slow cooker, then drizzle the sauce over the chicken before serving.
Crockpot Lemon Chicken
Crockpot Lemon Chicken with juicy, tender thighs infused with fresh lemon, aromatic thyme, and savory spices, finished with a bright hint of cilantro and zesty lemon sauce.
Ingredients
- 8 bone-in chicken thighs, skin removed and trimmed
- 1/4 cup canola oil
- 1 1/2 teaspoons table salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 8 sprigs fresh thyme
- 1 tsp finely grated lemon zest, plus 4 tablespoons juice (from 2 lemons)
- 2 tbsp finely chopped fresh cilantro
Instructions
- Add chicken, canola oil, salt, pepper, paprika, oregano, and garlic powder to a slow cooker. Toss to coat.
- Place thyme sprigs in the mixture and pour in lemon juice, avoiding spice wash-off.
- Cover and cook on low for ~4 hours until tender.
- Discard thyme, transfer chicken to a serving dish.
- Stir cilantro and lemon zest into the remaining sauce and drizzle over chicken before serving.