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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Can you use frozen, bone in chicken breasts – if so how long?
I never recommend using frozen chicken in the slow cooker, as the temp is too low and it could hover in an unsafe zone for bacteria. As for thawed chicken breasts, yes, but I don’t have the exact conversion as I have not tested for this recipe. I would recommend using a meat thermometer to ensure chicken is fully cooked.
I tried this last night – so excited, given your enthusiastic accolades for it. The sauce was pretty good but the texture of the chicken was weird — sort of gummy and stringy at the same time. Maybe I cooked too long? 6.5 hours on low. I am new to slow cookers. Also I tripled the lemon, doubled the garlic and mustard, and it was all a bit bland. Thoughts or suggestions? I really want to love my slow cooker and thought this recipe looked fantastic! I will check back hoping to see a reply 🙂 Thanks
Hi Susi! I’m sorry it didn’t meet your expectations. It’s possible it could have been overcooked. You may try a meat thermometer next time to ensure the perfect temp. As far as flavor, it may just be personal preference. To my family it’s plenty flavorful. You might try adding some spice via red pepper flakes or some additional herb and garlic seasoning for more flavor?
This might sound strange but I need to know how long to cook 12 frozen boneless, skinless chicken thighs with only using salt and chicken broth in my slow cooker.
Hi Wendy! Please thaw them first for best food safety, then cook on low for 6-8 hours or high for 3-4 until chicken has reached an internal temp of 165 degrees.
We made this per the recipe a few weeks ago, it was very good, but we like things a little spicier so this time we substituted 8 oz of softened spicy jalapeno cream cheese for the heavy cream. It really kicked the sauce up a bit. Excellent!!!
Yum!
Definitely will be making this again. We LOVE lemon so we amped it up with some zest in it. Added some rinsed capers to the last 30 minutes of the crock pot cooking time. Used 3 T of butter and 3 T flour to thicken the sauce instead of the corn starch. Fabulous!
Capers are such a great idea! I was going to make this tonight and looking to see if anybody mentioned adding lemon zest. Going to so yummy!
I’m trying to lower my cholesterol and I was wondering how I could change this up a bit to help w that. Any ideas would help I really want to try this.
I’m so sorry, I don’t really have any advice for adjusting this particular recipe due to the nature of the necessary ingredients.
If I wanted to cook it on high how long would I need to leave it for
about 3-4 hours.
Another Slow Cooker Gourmet recipe I know I’ll be making soon! All I have on hand right now is breasts so I’ll try it now and then with thighs later. Yum!
Hooray!!
This recipe was absolutely delicious!! The chicken was soooo tender, and the sauce was creamy and flavorful. I wouldn’t change a thing. It will be among my “company” dinners. I put long grain and wild rice; broccoli, and biscuits with it. A new family favorite for sure.
Thanks Sherry! It’s one of my favorites too!
Hi Jennifer! Sounds delicious, wondering if you have a dairy free recommendation?
Hi Vickie! Yes, I think you could sub out unsweetened coconut milk and just skip the butter!