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}
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
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!
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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
Calories: 513kcalCarbohydrates: 6gProtein: 46gFat: 32gSaturated Fat: 15gCholesterol: 284mgSodium: 576mgPotassium: 694mgVitamin A: 800IUVitamin C: 3.5mgCalcium: 68mgIron: 2.2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
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Hello, I have my chicken thighs thawing as I type and I can’t wait to try this tonight… I only have one comment… you must have the patience of a saint to have to answer questions for those people unable to focus long enough to read one small recipe so I thank you for your time and patience.
Hi Lisa!! How did the chicken turn out for you?
Would it be okay with breasts??
Hi Tam! Obviously you could make the swap, however, I strongly recommend the thighs in this recipe for best flavor.
Do you think evaporated milk could sub for the cream? I have done this in other recipes.
Yes, I think so. I haven’t tried it but can’t see any reason it shouldn’t work!
Oh.my.YUM. Making this tonight and I think I may also add some capers.. We’re serious caper lovers in this house! 🙂 thanks for such a great recipe!!
A great idea to add the capers! How did it turn out?
I barely know how to cook I use a lot of chicken mostly boneless chicken breasts I don’t know anything about what “heavy cream or Italian seasoning ” I know this might sound stupid but can I buy Italian seasoning & how many lemons should I get & can I substitute corn starch for all purpose flour?
Hi Lisa!! Great questions! Heavy cream is very similar to heavy whipping cream and can be used interchangeably in most recipes. You can find it near the milk at the supermarket. Italian Seasoning is a dried seasoning blend that will save you from having to buy a bunch of separate bottles. You will find it with the rest of the dried spices. And yes, you can sub out the cornstarch for flour in this (and many) recipes. One lemon should be plenty. Let me know if you have more questions!!
Really delicious recipe! I used a small package (6) of boneless, skinless, chicken thighs, and a package (5) drumsticks, skin removed. I don’t use Italian seasoning pre-mixed so I just added 1/4 tsp. each of dried basil, oregano, and parsley, and 1/8 tsp. each of thyme and rosemary. I also deglazed the pan with about 1/4 cup white zinfandel. Followed everything else exactly and the sauce was delicious. I served it with organic quinoa that I cooked with vegetable stock, and then mixed in sautéed onion, garlic, yellow squash, golden zucchini, and mushrooms. Best meal we’ve had in a while and I will be making it again. Thank you! ?
That sounds delicious! I’m so glad you enjoyed the recipe!!! Thanks for trying it!
This was a major hit with my kids (and adults, too)!!! So much so that my daughter is begging to have me serve it as the meal at her birthday party in a few weeks! Has anyone had success coverting this to an oven recipe so I can make a huge batch? I’m thinking of roasting the thighs in broth covered with foil to simulate the crock pot. Thanks for such a delicious recipe!
Hooray! Thanks Jen. I’d bet it will work out fine in the oven, although I haven’t tested it out yet.
Making this dish tonight. Skipping the crock pot due to lunch not going as planned but will be using the exact recipe (adding celery salt instead of salt). Thinking of adding spinach to the sauce and steaming some white rice and garlic dinner rolls. Will definitely let you guys know how it turns out.
– Removed skin on the thighs as I am attempting to cut back. Will flour them slightly and pan fry on both sides.
Do you think it’s necessary to brown the chicken and onions or can they go right into the crock pot?
While in most recipes I say it’s fine to skip the browning step, I don’t recommend it in this particular recipe. I think it’s essential to this one turning out.
I really want to make this! It looks super good. I was thinking about cooking potatoes underneath the chicken in the crock pot. Do you think that would work? I like the idea of the potatoes having the oniony-lemony flavor, too.
Yes! I think someone else did this this and said it turned out great 🙂