Slow Cooker Chicken Thighs with Creamy Lemon Sauce
Ever wondered about how to make chicken thighs? Well, if you want the best, most flavorful and delicious recipe that everyone will devour, then you need to try making these simple and easy Slow Cooker Chicken Thighs with Creamy Lemon Sauce!
My new favorite chicken. What?! I know. Just the other day I said this chicken was my favorite. And it is. But so is this. Like “eat it every day for the rest of my life and never get tired of it” kind of favorite. Crazy. Obsessed. That’s me. But don’t judge until you’ve tried it. This recipe just might become your new favorite along with all the other favorites. Because it’s so good. And I didn’t even mention yet, it is simple and easy. A few steps but super simple ingredients. Who doesn’t love that?!
What you’ll need
- boneless skinless chicken thighs
- olive oil and butter to brown them up (the combination is best!)
- onion, garlic and seasonings
- broth, mustard, cream and lemon juice for the sauce
- cornstarch to thicken
How to make Slow Cooker Chicken Thighs {VIDEO}
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To Make these Chicken Thighs
- brown the chicken in a skillet
- transfer to slow cooker and cook with broth
- remove chicken to make sauce
- stir cream, mustard, and lemon juice into drippings
- make a cornstarch slurry and add
- transfer to a pan and simmer for 2-3 minutes until thickened
Why Chicken Thighs and not Breasts
- Can we talk about chicken thighs? So much flavor. Boneless, skinless and so easy to handle, no knife work needed.
- If you haven’t tried chicken thighs yet, this is the time! I am pretty sure you will be hooked.
- The flavor, texture and juiciness CAN NOT be beat! Also, very affordable too!
- Chicken breasts would not have the flavor to do this recipe justice
Cooking Tips
- Brown up your chicken with a bit of olive oil and butter and get some onions and garlic browned up while you’re at it! I don’t suggest skipping this step as the nice brown crust is kind of essential in this recipe. Otherwise, I think the chicken would kind of fall apart.
- When it’s all done cooking you will add the cream (and lemon and mustard) to your sauce! You can just add it right to the slow cooker OR you can take 5 minutes and bring it to a boil with a little added cornstarch in a saucepan and you will not be sorry. At all. The sauce will become that much more thick and rich and stick right to every bite of that chicken! Give it a try and let me know if chicken thighs are your new favorite!
Want these now instead of waiting all day for them to slow cook? Try my Instant Pot Chicken Thighs instead!
Slow Cooker Chicken Thighs with Creamy Lemon Sauce
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 yellow onion diced (or about 1/4 cup)
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cup chicken broth
- 1 teaspoon grainy mustard
- 3/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Sprinkle each side of chicken with Italian seasoning, salt and pepper
- In large skillet over medium high heat melt butter with olive oil
- Add onion and garlic and saute for about 2 minutes
- Move onions and garlic to side of pan and add seasoned chicken thighs
- Saute for about 2-3 minutes on each side until nicely browned
- Transfer contents of pan to slow cooker
- Add chicken broth
- Cover and cook on low for 5-7 hours or high for 3-4
- Remove chicken and cover to keep warm
- Add cream, mustard and lemon juice to slow cooker and whisk
- To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
- Bring to a boil for 2-3 minutes until thickened to desired consistency
- Add additional salt and pepper to taste
- Pour over chicken and serve
Notes
- I cooked this on low in my 5 quart slow cooker for 6 hours
- transfer sauce to a pan to simmer for best results
- I don't recommend subbing breasts for thighs in this recipe
- leftovers can be stored tightly covered in fridge up to 3 days
Nutrition
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So good!! I made this for my very first Easter dinner with the family (before I knew how to really cook) and it was a huge hit!! Now, years later, I was just thinking about it and ready to add the recipe to my cookbook!
Thanks Brynn!! That’s awesome!
Hi, so did you put the cream in the slow cooker the whole time? Or add at the end? Wasn’t sure if cream would go funny in a Dow cooker for long? Help, I’m doing a dinner party tonight!! Lol!! Was going to do another one but like the look of yours and would prefer to use a slow cooker for easiness!
Was going to do skinless breast but would you not recommend (and would that not work for browning off). Sorry! So many questions!!! X
Hi Jo! Yes, you add the cream after the chicken is done cooking. At this point you can also transfer to a pan and thicken with cornstarch. Technically I think it would work with chicken breasts but I really recommend thighs for the added flavor in the recipe. Let me know how it turns out!!
I used nearly 4 lbs of boneless thighs (in a 6qt cooker), deglazed the pan as well, plus brought the rest of the broth to a boil to get things going on high (had only 4 hours for the “slow cooker” part). Served over rice pilaf with steamed broccoli on the side. My “food critic” teen son loved it! Thank you!
That’s so awesome Amy!! Makes my day to hear you all loved it 🙂
Thank you for this recipe. One of the best crockpot recipes I have made. Made one alteration. Used 2 cups of chicken broth and after sautéing chicken used one half cup to deglaze the pan before putting contents in slow cooker. Fantastic taste and consistency. Five stars for sure.
Thanks Peter!!
All I haveare 5 bone in thighs, but I really want to try this tonight. Does bone in mean I cook it longer? Not sure how many pounds.
Hi Susan! So sorry to just get back to you as I see you are trying to cook this today. Today did not go as planned around here… cat/emergency vet visit, you get the idea! Anyway, yes, typically will need to cook bone-in chicken longer, although in the slow cooker it might not require quite as much adjustment. I would start with the stated cooking time and then just double chicken that the temp of your meat gets to 165 degrees internally. Depending on the temperature of your slow cooker, I’d bet it will get to 165 within the stated cooking time.
Wow! This was fantastic! I added potatoes and carrots to make it a complete meal. I used half the broth/drippings to make a regular gravy and the other half to make the lemon sauce. I poured the lemon sauce over everything! Including a side of sautéed cabbage, I will definitely make this again.
oh yum! I love that you added the carrots and potatoes, sound great! Thanks so much for letting me how it turned out!
Did you add the carrots to cook with the chicken? Just wondering what’s the best way to have it cooked but not overcooked/soggy.
This is how I am reading the instructions: After browning, the chicken thighs cook only in the chicken broth, then they are removed. The cream/mustard/lemon are added to the broth and sit in the crock pot without the chicken? For how long? Are the thighs put back into the crockpot? Just a little confused. Thanks! Sounds good and I think my family will like it (as a vegetarian, I won’t be having any, but my husband and son love their chicken!).
Hi Rebecca! Yes, the chicken cooks just in the broth. Then you take it out and whisk the sauce ingredients into the remaining liquid. Transfer that liquid to a saucepan and simmer for just a few minutes (2-3) with cornstarch until thickened. OR you can just serve as is without boiling/thickening the sauce if desired. Hope that helps!
Hi! What is the green stuff you garnished with? Thank you!
It’s flat-leaf parsley. I always keep a little on hand just because I think it’s so pretty 🙂
Do you add the cream.to the crockpot w the chicken broth still in there
Hi Shun, yes! All of that together will make the sauce 🙂
Thank you
This looks like a simple yet gourmet dish. I really love lemon dishes …and hope with 1talbespoon required, will be sufficient enough to season the chicken. Do you use real fresh squeezed or the lemon shaped lemon juice in those plastic bottles….or .the ” Real Lemon” in the green glass bottle for the flavor? Think I’m going to grate some real lemon,,, and use fresh squeezed to get the desired flavor I’m looking for. I can’t wait to make this..I was aching for slow cooked lemon chicken and also a honey mustard, or just Grey Poupon , this recipe is perfect. Going to substitute thighs and make with boneless breast, or chicken wings or both….love the basil suggestion…Basil….junkie!! 🙂 Yum!!
Hi Licia!! I try to use fresh lemon whenever possible and it’s certainly the best for this dish. In a pinch the little squeezable lemons bottles will work. You can always add a little more at the end if it doesn’t turn out lemony enough for you. I don’t necessarily recommend boneless breast meat in this recipe as I think it will be lacking in flavor and texture but the wings should work just fine!! Let me know the verdict! 🙂