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My Love for Trying Different Chicken Thigh Recipes

As someone who loves to cook, there is nothing more exciting than trying out different recipes with chicken thighs. They are versatile and flavorful cuts of meat that can be cooked in so many different ways. In this blog post, I am going to talk about my love for trying out different chicken thigh recipes and how I recently discovered that making slow cooker lemon chicken thighs may have just blown my air fryer recipes out of the water.

Why I Love Slow Cooker Lemon Chicken Thighs

I have always been a fan of chicken thighs. While they are a cheaper cut of meat compared to chicken breasts, they are also more flavorful and juicy. Chicken thighs are also very versatile and can be cooked in a variety of ways, from grilling and frying to roasting and slow cooking. They are easy to work with and make an amazing entree and leftovers that are just as good.

Cooking Chicken Thighs in an Air Fryer

One of my favorite ways to cook chicken thighs is in an air fryer. The air fryer is a small kitchen appliance that uses hot air to cook food. It is a healthier alternative to deep frying because it uses very little oil. The air fryer also cooks food faster and more evenly compared to a conventional oven.

Cooking chicken thighs in an air fryer is not only delicious but also very easy to customize with different seasonings. I like to marinate my chicken thighs in a mixture of olive oil, garlic, and Italian seasoning. Then, I simply place them in the air fryer basket and cook them at 375°F for about 20-25 minutes. The result is juicy and flavorful chicken thighs with crispy skin.

Experimenting with Slow Cooker Lemon Chicken Recipes

Lately, I have been experimenting with slow cooker recipes for chicken thighs. Slow cooking is a great method for cooking tougher cuts of meat like chicken thighs because it allows the meat to become tender and juicy. I recently made an amazing dish by taking skinned chicken thighs and slow cooking them with the perfect seasoning.

To make the dish, I made a marinade by combining dijon mustard, lemon zest, oregano, thyme, sea salt, and olive oil, and rubbed it all over the chicken thighs. Then, I did a quick seer on the skin side of the chicken thighs and placed them in a slow cooker. I cooked the chicken thighs on low heat for about 5-6 hours until they were tender and falling off the bone. The result was an amazing meal that melted in my mouth.

Infusing Chicken Thighs With Lemon

One of my favorite ways to add flavor to chicken thighs is by infusing them with lemon. Lemon adds a refreshing and tangy flavor to the chicken, and it pairs well with many different sides. To infuse chicken thighs with lemon, I add lemon zest to the rub, lemon slices around the chicken thighs while they cook, and a special lemon-infused gravy to serve on top.

Below is the lemon-infused chicken thigh recipe that turned out perfect in my slow cooker. We had some friends over, and it was a hit. The next couple of days I was eating the leftovers, and knew that it was a recipe that I had to share.

Final Thoughts

Chicken thighs are a versatile and flavorful cut of meat that can be cooked in so many different ways. Whether you cook them in an air fryer, slow cooker, or oven, they always turn out delicious. Infusing chicken thighs with lemon is also a great way to add a refreshing and tangy flavor to the meat. So, if you are looking for a new chicken thigh recipe to try, I highly recommend trying this amazing and juicy chicken thigh recipe. The lemon gravy may be optional, but if you have the extra few minutes to make it, you will not regret it.

lemon chicken thigh recipe in a slow cooker

Slow Cooker Lemon Chicken Thighs

Mouth watering chicken thighs that melt in your mouth and pair easily with just about any side dish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 chicken thighs
Calories 360 kcal


  • 1 slow cooker
  • 1 Frying Pan


Chicken Rub

  • 1 tbsp dijon grain mustard
  • 1 1/2 tsp lemon zest
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp fine sea salt
  • 1 tbsp olive oil

Chicken Thighs

  • 6 chicken thighs with skin Trim excess skin and fat

Lemon Gravy

  • 1 1/2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 1/4 cup low sodium chicken stock
  • 2 tbsp all-purpose flour
  • 1/2 cup leftover juices from cooked chicken thighs


Chicken Rub and Chicken Thighs

  • Combine all chicken rub ingredients in a bowl
  • Use all of the rub, spreading it evenly allover the chicken thighs. It is best to use your hands to do this.

Sear Chicken Thigh Skins

  • Heat a frying pan to medium heat and drizzle pan with olive oil.
  • Place all chicken thighs skin side down on the pan, cooking for about three minutes each. The goal here is to brown the skin without cooking the chicken.

Slow Cook The Chicken

  • Once the skin has browned, remove the chicken from the pan and place them in the slow cooker with the skin facing upwards. (If you are making the lemon gravy, do not clean out the frying pan yet)
  • Set the slow cooker to low and let them cook for 5 to 6 hours, or until the meat easily falls off the bone.

Lemon Gravy (Optional, But Highly Recommended)

  • Leave any juices/rendered fat in the frying pan that was just used to sear the chicken and set the pan to a medium heat.
  • Once the rendered fat is hot, whisk in the flour. Continue whisking until smooth.
  • Add in the lemon juice and chicken stock.
  • Let the mixture simmer at a low temperature until it thickens and becomes glossy.
  • Transfer into a container and put in the fridge until the chicken is done cooking.
  • Once the chicken is done cooking and has been removed from the slow cooker, take 1/2 cup of the slow cooker juices and add to the mixture from the fridge.
  • Heat up the lemon gravy in the microwave until hot
  • Spoon the gravy over the chicken thighs and serve!



Chicken: It is okay to use chicken breasts, but if you do, I definitely recommend making the lemon gravy as it will keep the chicken very moist and tasty since breasts do not have as much juicy flavor as thighs do.
Mustard: You can use equal parts of yellow mustard to replace dijon grain mustard if needed
Salt: You can use different types of salt, but fine salt is best as it dissolves into the ingredients much better


If you skip out on the lemon gravy, then save some of the juices from the slow cooker. If you spoon these juices over the chicken when serving it will still be delicious. 


Serving: 130gCalories: 360kcalCarbohydrates: 4gProtein: 25gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 142mgSodium: 251mgPotassium: 364mgFiber: 1gSugar: 0.4gVitamin A: 127IUVitamin C: 5mgCalcium: 27mgIron: 2mg
Keyword Chicken, crockpot, slow cooker
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