Crock Pot Chicken Thighs with Lemon, Garlic, and Spices Recipe

Introduction

This Crock Pot Chicken Thighs recipe combines tender, juicy chicken with aromatic spices and a bright lemon sauce. It’s easy to prepare and perfect for a hands-off dinner that delivers big flavor with minimal effort.

Ingredients

• 2 pounds bone-in skin-on chicken thighs (4–6 thighs)
• 1 1/2 teaspoons Kosher salt (divided)
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons olive oil
• 6 cloves garlic (minced)
• 1 cup low sodium chicken broth
• 3 tablespoons lemon juice (from about 1 lemon)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 cup chopped fresh parsley (plus extra as garnish)

Instructions

1. Step 1: Grease the crockpot insert with cooking spray and set aside.
2. Step 2: Season the chicken thighs on all sides with 1 teaspoon of salt and the black pepper.
3. Step 3: Heat a skillet over medium-high heat and add the olive oil. After 1 minute, place the chicken thighs in the pan and cook for 5–7 minutes until golden on one side. Flip and cook for another 2 minutes.
4. Step 4: Transfer the partially seared chicken to the crockpot insert, pouring any remaining oil or juices from the skillet into the crockpot.
5. Step 5: In a bowl, combine the minced garlic, chicken broth, lemon juice, cumin, coriander, turmeric, chopped parsley, and the remaining 1/2 teaspoon salt. Mix well.
6. Step 6: Pour the liquid mixture over the chicken in the crockpot, ensuring the chicken is skin side up.
7. Step 7: Cover and cook on low for 4–5 hours, or on high for 2 1/2 to 3 hours, until the chicken is fully cooked and registers between 175°F–190°F on an instant-read thermometer.
8. Step 8: Garnish with extra chopped parsley before serving.

Tips & Variations

• For crispier skin, you can broil the chicken for 2–3 minutes after slow cooking.
• Adding a pinch of smoked paprika can give the dish a subtle smoky depth.
• Use bone-in, skinless thighs for a leaner option, but expect slightly less crispy skin.
• If you prefer, swap chicken broth for vegetable broth for a different flavor profile.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a 350°F oven until warmed through to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used but they may cook faster and won’t have the same richness as bone-in pieces. Adjust cooking time accordingly and check for doneness early.

Is it necessary to sear the chicken before adding it to the crockpot?

Searing helps develop flavor and color but can be skipped if you’re short on time. The chicken will still cook through, though the texture and taste may be less rich.

Crock Pot Chicken Thighs with Lemon, Garlic, and Spices Recipe

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★★★★★

4.4 from 55 reviews

Delicious and tender Crock Pot Chicken Thighs cooked low and slow in a flavorful blend of garlic, lemon, and aromatic spices. This easy-to-make slow cooker recipe features bone-in, skin-on chicken thighs seared to perfection before simmering in a zesty broth, resulting in juicy, melt-in-your-mouth meat infused with a vibrant spice profile. Perfect for a hands-off dinner with minimal prep and maximum flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours (low) or 2 1/2 to 3 hours (high)
• Total Time: 4 hours 15 minutes to 5 hours 15 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds bone-in skin-on chicken thighs (4–6 thighs)
• 1 1/2 teaspoons Kosher salt (divided)
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons olive oil
• 6 cloves garlic (minced)

Broth and Seasoning

• 1 cup low sodium chicken broth
• 3 tablespoons lemon juice (from about 1 lemon)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 cup chopped fresh parsley (plus extra as garnish)

Instructions

1. Prepare the crockpot: Grease the crockpot insert lightly with cooking spray to prevent sticking, and set it aside for later use.
2. Season the chicken: Sprinkle 1 teaspoon of kosher salt and the 1/4 teaspoon ground black pepper evenly over all sides of the chicken thighs, ensuring thorough seasoning.
3. Sear the chicken: Heat a skillet over medium-high heat and add the olive oil, allowing it to warm for about 1 minute. Place the chicken thighs skin side down and cook for 5–7 minutes until the skin is golden and crisp. Flip the chicken and cook for an additional 2 minutes on the other side to develop flavor, but do not cook through.
4. Transfer to crockpot: Place the partially seared chicken thighs into the greased crockpot. Pour any rendered oil or juices from the skillet into the crockpot to retain extra flavor.
5. Mix the liquid blend: In a bowl, combine the minced garlic, low sodium chicken broth, lemon juice, ground cumin, ground coriander, turmeric, chopped fresh parsley, and the remaining 1/2 teaspoon kosher salt. Stir well to create an aromatic cooking liquid.
6. Add liquid to crockpot: Pour the prepared broth and spice mixture evenly over the chicken thighs in the crockpot, ensuring the chicken is mostly submerged but with skin side facing up for optimal texture.
7. Cook the chicken: Cover the crockpot with its lid and cook on low heat for 4 to 5 hours, or alternatively on high for 2 1/2 to 3 hours. The chicken is done when it registers between 175°F and 190°F on an instant-read thermometer and is tender and fully cooked through.
8. Garnish and serve: Once cooked, sprinkle additional fresh chopped parsley over the chicken thighs for a fresh pop of color and flavor before serving.

Notes

• For crispier skin, you can finish the chicken under a broiler for 2-3 minutes after slow cooking.
• If you prefer boneless chicken thighs, reduce cooking time slightly and check doneness earlier.
• Leftover chicken can be refrigerated for 3-4 days or frozen for up to 3 months.
• Adjust seasoning to taste if using regular salt instead of kosher salt, as kosher salt is less dense.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of at least 165°F.

Keywords: Crock Pot Chicken Thighs, Slow Cooker Chicken, Garlic Lemon Chicken, Easy Chicken Recipe, Spiced Chicken Thighs