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!
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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Did you use skinless thighs for this recipe?
yes!
I made this for the first time a few weeks ago and just put it in the slow cooker again this morning. It was a big hit…really good flavor that my all boy family loved. It was gone immediately. Have you tried doubling the recipe?
Hi Tammy! You can easily double this recipe!! Just make sure you use at least a 6 quart slow cooker.
Instant pot conversion? I haven’t made chicken thighs in the IP yet!
I haven’t tried these in the Instant Pot but I think it would work really well! Brown, then high pressure for maybe 8-10 mins? Then remove chicken and switch to sauté to make sauce?
Trying this evening, will let you know how it turns out!
My schedule only allows for suuuuper long slow cooker meals (8-10 hours) so the IP has been a game changer, just took some getting used to!
Delicious!
Hubby took one bite & said “this goes on the make again list” & my two year old inhaled it!
I did everything according to the recipe and put it in the instant pot on the poultry setting for 15 min (10 wasn’t quite long enough, 15 was perfect!)
I removed the chicken & added the rest of the sauce ingredients. Sauté setting for 5 ish minutes & done!
So great, thanks for the recipe!
Hooray!! That’s great news. Thanks so much for taking the time to share your results. I’m going to give this one a try in the Instant Pot as well!
Could I use bone-in chicken thighs with the skin removed? They’re much, much cheaper at my market (and taste better, imho).
Yes! That would work just fine!
The sauce, crawl on my knees for that sauce. Was absolutely delicious.
Hooray!!
If I wanted to make a batch to freeze, will this work out ok? Will the sauce freeze and thaw out without separating?
Unfortunately, I don’t think this sauce will freeze well.
Thankyou, if i made the thighs ahead of time then i could freeze the juices after cooking? That way i keep the flavour but make the actual sauce when we want to eat it?
Yes, I think that would work much better!! It could save you a little time on cook day.
Hi, I’m wondering if I can follow your recipe, but start with using frozen chicken thighs? Other recipes I’ve done and it always seems fine! But I wanted to ask, because I’d hate to mess up this meal. It sounds amazing!!
Hi Amanda! I actually recommend never using frozen meat in the slow cooker. It will stay in the temperature “danger zone” too long and could get bacteria, and is not worth the risk of getting sick. You would always do a quick thaw in the microwave!!
Should have gotten back sooner. This was DELICIOUS and did not have to double the sauce. Really, really yummy! Thanks!!
Making this now. What do you do with the yummy drippings that are left in frying pan? Do I add them to the crock pot?
Hi Debby! Sorry I missed your question yesterday, hopefully you added it to the slow cooker! How did it turn out for you?
My family loves sauces. Want to make this tonight and wonder if doubling the sauce will be too much? Thanks!
Darn, I didn’t catch this in time! Did you double the sauce? It’s makes quite a bit but doubling is never bad 😉 You can always serve it over rice too!
Thanks for your reply! I actually didn’t get to it last night but am making it for sure tonight. Guess I will double the sauce but don’t want to be throwing anything away.