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Close-up of golden seared chicken thighs in a glossy lemon butter sauce with dried oregano. (Slow Cooker Lemon Herb Chicken)

Slow Cooker Lemon Herb Chicken with Glossy Lemon Butter Sauce

This Slow Cooker Lemon Herb Chicken features tender, golden-seared thighs in a glossy lemon-butter glaze. Served over fluffy long-grain rice with charred lemons and fresh herbs, it's the ultimate easy, high-protein weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Lemon Herb Chicken Ingredients
  • 1.5 lbs chicken thighs bone-in, skin-on (680g)
  • 1/2 cup unsalted butter melted (115g)
  • 1/4 cup lemon juice freshly squeezed (60ml)
  • 1 tsp dried oregano divided
  • 1/2 tsp cracked black pepper
  • 2 cups white long-grain rice cooked (370g dry weight)
  • 1 whole lemon sliced into wheels and charred
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Skillet For searing chicken and charring lemons

Method
 

Preparation
  1. Season chicken thighs with salt and black pepper. In a hot skillet, sear skin-side down for 5 minutes until golden-brown. Sprinkle with half the oregano.
  2. Whisk butter, lemon juice, and remaining oregano in the slow cooker. Add chicken thighs skin-side up. Cook on LOW for 4-5 hours.
  3. Place lemon wheels in a hot dry skillet for 2 minutes per side until charred and blackened at the edges.
  4. Serve chicken over a bed of fluffy white rice. Drizzle with the glossy sauce from the pot and garnish with charred lemons, parsley, and extra pepper.

Notes

Always sear the chicken first to lock in flavor and ensure a golden-brown visual.
Use fresh lemon juice instead of bottled for a brighter, more aromatic sauce finish.