A super easy Slow-Cooker Lemon Chicken recipe full of lemon flavor and tons of delicious garlic. No need for sides as the potatoes and veggies are cooked right in the crockpot with the bone-in chicken thighs.
Tried and loved by HUNDREDS of people. This recipe went mega-viral on social media and the feedback has been incredible.
There are days in the week where you have to have dinner ready within 15-20 minutes from the moment you enter the front door.
Of course, you can always make a fried egg and eat it with some bread but after a while, that can get pretty boring. Doesn’t a delicious Lemon Chicken sound so much better?
This is where our slow-cooker comes into the game. What an amazing tool this is!
This Crockpot Lemon Chicken recipe can be made in as little as 3 hours and up to 8 hours. Which makes it perfect for many different schedules. If you prefer rice over potatoes you may want to check out my Crockpot Chicken and Rice recipe instead.
Slow-Cooker Lemon Chicken Thighs
I know I will get this question so I’m going to address it right away: “Can I use Chicken Breasts?”
Well of course you “CAN”. The question though is if you should and for this specific Slow-Cooker Lemon Chicken recipe (and many others for that matter) I do not recommend it.
Here is why: Chicken breasts that are steamed or cooked for too long become incredibly dry. The only way to get around this is completely submerging them in sauce and making sure not to cook too long.
Bone-in and skin-on chicken thighs are much more forgiving. There is almost no way to overcook them. So I highly, highly recommend using those for this Crockpot Lemon Chicken.
You won’t regret it. I promise.
To address the fear of a soggy, leathery skin: yes, it will be soggy and leathery but you have two options once the chicken thighs are cooked through. Either remove and discard the skin. It will be super easy to remove at this point.
OR, place the chicken thighs on a baking sheet and place under the broiler for 3-5 minutes. The skin will crisp up super nicely and taste absolutely fantastic.
If you are concerned about the fat rendered into the lemon sauce due to the skin you can always pass the sauce through a fat separator. I love those things. They are perfect for ANY sauce.
Slow-Cooker Lemon Chicken And Potatoes
What you will probably love most about this recipe is that the sides are cooked right in the crockpot with the chicken.
Potatoes don’t need to be submerged in any liquid to cook through. You can place them all to one side or layer on top of the chicken.
The best potatoes to use are baby potatoes. They hold their shape the best. No need to peel them either because the skin is very soft and stays stuck on the potato halves as opposed to fall off and float around in the sauce.
If you want them crispy you can place them next to the chicken thighs on a baking sheet and also broil for 3-5 minutes. 3 minutes if you preheated the oven, 5 minutes if you didn’t.
I also like to add my veggies right into the pot, but at the end. Not for the whole cooking process. You risk vegetables becoming mush if you cook them for so long. The only vegetables that can withstand long cooking times are root vegetables.
You can use carrots or celery instead of asparagus if you prefer to cook everything in the crockpot from the beginning and be able to eat within 5 minutes of walking in through the front door.
I prefer fast cooking veggies that stay crispy though for some freshness and crunch in the meal.
Thin green asparagus cooks within 15-20 minutes max with the crockpot set on high. So it’s perfect as side for this Slow-Cooker Lemon Chicken.
Slow-Cooker Lemon Chicken
Ingredients
- 1 red onion
- 6-8 chicken thighs - bone in, skin on
- 1-1.5 lbs baby potatoes
- 1 lemon
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4 cloves garlic
- 1/2 Tbsp fresh thyme leaves
- sea salt
- pepper
- bunch thin green asparagus
Instructions
- Peel and slice red onion and add to the bottom of the slow cooker in one layer.
- Add chicken thighs on top in one layer.
- Wash and half baby potatoes and add to slow-cooker.
- In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker.
- Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low).
- 15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take.
- optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden.
- Enjoy!
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Karen Alguire says
If I don’t have fresh lemon how much lemon juice??
Lorena Grater says
About 1.5-2 Tbsp.
Kelly says
What can you use instead of the lemon? Chilli?
Lorena Grater says
You can use lime or estragon vinegar. You can always add chili if you like.
Angie says
Can you double this recipe?
Lorena Grater says
Yes, no problem at all.
Denise says
I do not have any thyme at the moment what could I substitute?
Thank you
Lorena Grater says
You can use dried herbs as well. Thyme, Rosemary, or Oregano all three work really well. If you don’t have any don’t worry, the recipe will still turn out great without the herb. Simply leave it out :)
Jackie says
Can i use chicken legs instead of thighs?
Lorena Grater says
Yes! Absolutely :)
Ann says
Can I substitute the potatoes for sweet potatoes?
Lorena Grater says
You can but they will become pretty mushy. Maybe add midway through. I haven’t tested this specific recipe with sweet potatoes so I’m not 100% sure. I’ve only tried other slow-cooker recipes with sweet potato and they become quite soft.
Judy says
Would you please convert this for an 8 quart instaPot?
My slower cooker is not working :(
Please?
Thank you
Lorena Grater says
Hi Judy, here is the Instant Pot version: https://greenhealthycooking.com/instant-pot-lemon-chicken/
Claudia Aguirre says
Can I prepare this on a roaster instead of a crockpot?
Lorena Grater says
I’m sorry, I’m not familiar with roasters. I don’t know.
Gina says
Can I substitute canned mushrooms for the asparagus and if so when can they go in
Lorena Grater says
I’ve never tried myself but I would drain them and add them just like the asparagus at the end to warm them up.
Dara Bates says
What’s the slow cooker cooking time when using frozen skin-on bone-in chicken thighs?
Lorena Grater says
It’s not recommended to use frozen chicken in the slow cooker as it won’t thaw fast to reach safe temperatures to avoid salmonella growth.
Mary says
Can I use white onions? I don’t have red onions ATM. Sorry I’m still new at cooking so I’m not sure if it will make a difference.
This sounds really good. I cant wait to try it.
Lorena Grater says
Yes absolutely. You can always exchange onions in recipes. The taste will be different but still perfectly fine.
K. B. says
Can I make this with boneless skinless chicken thighs?
Lorena Grater says
Yes, no problem.
Jim says
Is the nutritional info for one serving? or all 4 servings? It is awesome how you can change the # of servings and the recipe ingredients change —- but the nutritional info does not. thanks
Lorena Grater says
The nutritional info is for one serving :)
Pearl says
How do you calculate 43 grams fat for 1 serving? I calculate 28 grams for oil & 20 grams for chicken which comes to 48 total for 4 servings. What am I missing?
Lorena Grater says
All calculators have different databases. Your calculator probably has different fat content amounts for the chicken than mine. Always take all these calculator’s numbers with a grain of salt. There is no way to truly calculate unless in a lab environment and weighing the ingredients on digital scales.
Linda says
Can you use bone in chicken breasts?
Lorena Grater says
Yes absolutely! Even better than boneless.
Carol says
Looks so good. I’m making it tomorrow.
Mel says
Can you use chicken cutlet? How does it alter recipe?
Lorena Graeter says
Just had to google what a chicken cutlet is, hehe. Here in Canada they call it Escalope. Anyway, I do not recommend chicken breast meat for this, especially not pounded. It will dry out A LOT. You want thighs because they can withstand heat for a long time a lot better and simply become fall-off the bone tender as opposed to dry.
Paula says
Hi, how big slowcooker are you using? I am about to buy a one but I am not sure a out the size.. I will be mostlly cooking 4 portions. Thanks
Lorena Grater says
I have a 6-quart and it’s perfect for my family of 4 :)