The Best Ever Crock Pot Lemon Pepper Chicken
Tender, zesty, and irresistibly flavorful, "The Best Ever Crock Pot Lemon Pepper Chicken" is a slow-cooked masterpiece that will elevate any dinner table. Featuring juicy, seared bone-in chicken thighs, a buttery garlic-lemon sauce, and aromatic black pepper, this dish strikes the perfect balance of tangy and savory goodness. With just 15 minutes of prep time, the crock pot works its magic over four hours, infusing every bite with bold citrusy notes complemented by a touch of freshness from sliced lemons and optional parsley garnish. Perfect for busy weeknights or an impressive weekend meal, this lemon pepper chicken pairs beautifully with sides like fluffy rice, creamy mashed potatoes, or roasted vegetables. A must-try for fans of vibrant, comforting chicken recipes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 4 tablespoons unsalted butter
- 2 whole lemon
- 2 teaspoons black pepper
- 1.5 teaspoons salt
- 3 cloves garlic cloves, minced
- 0.5 cups chicken broth
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Once the butter is melted and hot, sear the chicken thighs skin-side down for 3-4 minutes or until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.
Slice one lemon into thin rounds and set aside. Juice the second lemon, and reserve the juice for later use.
In the same skillet, add the remaining 2 tablespoons of butter, minced garlic, and the lemon juice. Cook for 1-2 minutes until fragrant, then pour in the chicken broth. Stir to combine and turn off the heat.
In the crock pot, layer the lemon slices on the bottom. Place the seared chicken thighs on top of the lemon slices.
Pour the garlic-lemon-butter sauce from the skillet over the chicken. Sprinkle the remaining 1 teaspoon of black pepper over the top.
Cover the crock pot with its lid and cook on low heat for 4 hours or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary. Garnish with fresh parsley before serving.
Serve warm with your favorite sides such as rice, mashed potatoes, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 153 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
