Crock Pot Chicken Thighs with Lemon, Garlic, and Spices Recipe
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.
- 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
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
- Prepare the crockpot: Grease the crockpot insert lightly with cooking spray to prevent sticking, and set it aside for later use.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
