adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Lemon Pepper Chicken
0 Likes
Prep Time:
30 minutes
Total Time:
4 hours
Tangy lemon sauce coats tender chicken thighs cooked in a slow cooker. Serve over rice or veggies for a delicious meal.
Ingredients:
  • 3 tablespoons butter
  • 8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
  • 1 teaspoon lemon pepper
  • 2 teaspoons finely chopped garlic
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • Cooked white rice, if desired
Instructions:
  • Coat a 3 1/2- to 4-quart slow cooker with cooking spray.
  • In a large nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Season the chicken with 1/2 teaspoon of lemon pepper and salt. Add half of the chicken thighs skin-side down and cook for 4 to 5 minutes until the skin is golden brown and easily releases from the surface. Flip the chicken and cook for an additional 2 minutes. Repeat with the remaining chicken.
  • Arrange chicken thighs skin-side up in the slow cooker and sprinkle with garlic. Combine chicken broth, lemon peel, lemon juice, and remaining 1/2 teaspoon lemon pepper in a 2-cup measuring cup; then pour over the chicken. Cover and cook on Low heat for 3 to 3 1/2 hours until the chicken is tender and reaches at least 165°F.
  • Transfer the chicken to a serving platter and keep it warm by covering it. In a small bowl, whisk together water and cornstarch, then blend it into the cooking juices in the slow cooker. Cook on High heat for 20 to 30 minutes until slightly thickened and bubbly. Mix in the remaining 2 tablespoons of butter. Serve the sauce with the chicken and cooked rice.

Similar Recipes