Skip to main content

Crockpot Lemon Pepper Chicken Thighs

This fall apart tender chicken, has delicious crispy skin and an amazing citrus taste.

Is it me, or have any of you also noticed the price of groceries increasing by the day. It makes it really hard to cook wholesome healthy meals for my family. I now see why people are so tempted to buy premade foods; it's much cheaper than fresh! Chicken here goes for about $5.99/lb. We sometimes get lucky and find some chicken legs or thigh for $1.99/lb. I'm thankful that the kids prefer dark meat cuts of chicken. Anytime it's on sale, I pick up several packages. 

That was the case a few weeks ago. I was grocery shopping and noticed the chicken legs and thighs on sale. So I bought a few packages of each. 

Wanting to cook them in the crock pot, while I spent the day at school, I went to Pinterest for ideas. I saw these gorgeous looking chicken thighs from The Magical Slow Cooker, so I decided to go over and give Sarah's recipe a peek. I'm glad I did, because it was perfect. It used ingredients I always have on hand, so I decided to go ahead and try it. I also loved the fact that Sarah broiled the chicken at the end, to crisp up the skin. Brilliant!!

Crock Pot Lemon Pepper Chicken Thighs

adapted from The Magical Slow Cooker

2-2.5 lbs chicken thighs (bone-in and skin on)

juice of 2 lemons

1/4 C olive oil

2 garlic cloves, minced

1 Tbs lemon pepper

1 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

1 lemon, sliced

In a 6 qt crock pot, combine the lemon juice, olive oil, lemon pepper, garlic, oregano, salt and pepper; whisk to combine.

Add the chicken thighs to the crock pot, one at a time, making sure to coat it in the sauce. Make sure thighs are skin side up, when you finish dipping them in the sauce. Top with lemon slices if desired.

Cover and cook on LOW for 8 hrs. Once chicken is done cooking, preheat your oven to BROIL. 

Place chicken, skin side up, on a foil lined baking sheet. Place chicken in the oven, on the top rack which has been place in the center of the oven. Broil chicken thighs for 5-10 minutes, until golden brown. Remove from oven and serve.


  1. This looks delicious...and I love a good crockpot recipe! Thanks for sharing. I pinned for later! I'm visiting today from Your Whims Wednesday link up. Have a great day Cindy!

  2. This looks so good! Pinned!

    Thanks for sharing at the All About Home Link Party! Hope you will join us this week too!

  3. Hi! Thank you for visiting us at our weekly link party! My husband loves chicken thighs and I never know what to make with them (I usually only eat chicken breast meat). I think this would be great to try (since I love lemon pepper and my crockpot!). You are being featured tomorrow at Wednesday Link Party 368. Here's the link to the feature in case you'd like to share it:
    It was lovely to see you again this week. Wishing you the best, Rhondda


Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo