• Monika

Lemon and garlic, slow cooked, chicken thighs

I've never had luck cooking chicken breasts, for whatever reason, they always came out dry and tasteless, no matter how much I marinated them. I'm also not a huge fan of them as they are just too bland for me. I prefer chicken wings or thighs, yes yes, the brown, juicy meat. They are also a lot less expensive. That's why I bought a bunch of organic chicken thighs and tried to make something stupidly simple that requires minimum prep, doesn't require browning and it can pretty much cook itself. This recipe is one of the easiest, tastiest and bullet-proof recipes for chicken that I will use over and over again. 5 minute prep, throw it in your slow cooker (and leave to do whatever you want to), and few hours later you have a flavorful protein to go with any side you wish for. This chicken literally falls of the bone. Yum!

Lemon and garlic, slow cooked, chicken thighs

Prep: 5 minutes

Cook time: 2.5 - 6 hrs (depending if high or low)

Serves: 5 (2 thighs each)

Nutrition per serving: 354 calories, 21.6 g fat, 4.3 g carbs. 31.9 g protein


  1. 10 organic, free range chicken thighs

  2. 20 garlic cloves, chopped

  3. 2-4 lemons, depending on your taste

  4. 1/4 cup of white wine

  5. 1-2 TBS butter, melted (optional)

  6. dried oregano and parsley

  7. salt and pepper


  1. Thin slice 1-2 lemons.

  2. Into a cup add juice of 1-2 lemons, white wine, chopped garlic and melted butter (optional). Mix.

  3. Pat dry chicken thighs. Salt, pepper and sprinkle oregano and parsley on both sides.

  4. Add half of your chicken thighs into the slow cooker. Pour half of the lemon/garlic mixture on it and lay with half of your lemon slices.

  5. Add the remaining chicken thighs and repeat the process.

  6. Cook on high for 2.5 - 3 hrs and low on 5 - 6 hours.

  7. Serve and enjoy!

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