Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

This is one of our favorite easy chicken recipes from contributed by eMeals. Slow Cooker Lemon Chicken its light and has a lemony flavor that makes it perfect for anytime of the year! This recipe calls for boneless chicken thighs, fresh squeezed lemon, olives, and a winning combination of flavorful spices. As one of the best chicken recipes out there, Slow Cooker Lemon Chicken has a nice, robust lemon flavor that blends well with the olives for a vibrant dish that will have your taste buds singing.

You might also like our:
Chicken with Feta and Tomato
Slow Cooker Balsamic Chicken
Slow Cooker Pineapple Chicken

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Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

Yields: 8 servings | Serving Size: 1-1/2 chicken thighs | Calories: 524 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0g | Cholesterol: 252 mg | Sodium: 264 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 35 g | SmartPoints: 13 |

Ingredients

  • 12 boneless, skinless chicken thighs
  • Kosher or sea salt to taste
  • ¾ teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced (optional)
  • 1 cup chicken broth (fat free, low sodium)
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup flour, optional corn starch
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.

http://skinnyms.com/slow-cooker-lemon-chicken/

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49 Comments on "Slow Cooker Lemon Chicken"

  1. SassySaver  October 23, 2013

    In the crockpot now. Hope its as delicious as it looks 🙂

    Reply
  2. Felicia Johnson  November 1, 2013

    I made this chicken for my family last night!

    What a fantastic recipe! I'm making it again tonight!!

    Reply
  3. Kristin  November 10, 2013

    Winner Winner Chicken Dinner! Made this last night and it was a big hit! I used 6 thighs (only 2 of us), but the whole sauce recipe and it came out perfect. Served over brown rice with steamed broccoli. I forgot to put in the lemon slices, but it still had a good lemon 'tang' to it from the juice.

    Reply
  4. Stefanie  November 17, 2013

    Can you use chicken breasts instead of thighs?

    Reply
    • GaleCompton  November 18, 2013

      Stephanie, Yes, you may have to adjust the cooking time accordingly.

      Reply
    • Jeanean  November 24, 2013

      I made this today with chicken breasts. My crockpot may run a little hot, but my chicken was done after 4 hours. I would recommend using a instant-read meat thermometer rather than gauging my cooking time.

      Reply
  5. Jeanean  November 24, 2013

    I made this today. I like it but I have some observations. There was some bitterness from the lemon pith, so I would recommend zesting the lemon and then trying to cut off most of the peel/pith. The other issue I noticed was (and it may be a result of me using a large 6 qt crockpot and creating shallow "sauce", or perhaps my crockpot runs hot) I had to add a second cup of chicken stock/broth because after two hours I almost had a catastrophe where most of the broth liquid has cooked/evaporated away. All that being said, I will make it again with these things in mind. :0)

    Reply
  6. shari  March 14, 2014

    I made this last week and it was awesome! I did make as couple minor changes though. I omitted the lemon slices and instead used the zest from one lemon and the juice from one lemon instead of only 2 tbsp. I had plenty of yummy sauce and the chicken was nice and tender.

    Reply
  7. Susan  April 21, 2014

    I'm wondering if I could use preserved lemons instead of fresh? I'm always looking for recipes to use them and this looks like it might work. Thank you!!

    Reply
    • SkinnyMs  April 23, 2014

      Yes you can use preserved lemons. They are more concentrated in flavor so just use less.

      Reply
  8. Deborah Lynch  April 22, 2014

    Has anyone tried chicken breasts? I don't like chicken thighs because of the skin and greasiness – I'm guessing it might make it drier using the breasts instead?

    Reply
    • Sara Wycoff  October 22, 2014

      If you buy boneless, skinless thighs then you won't have to worry about the skin. Also in the crockpot I feel like the thighs keep their moisture and make it just perfect.

      Reply
  9. Melissa  June 28, 2014

    Put frozen chicken breasts in the crockpot instead of cooking in the pan – added a tablespoon of olive oil and the ingredients above. 30 minutes before taking the chicken out I put fresh spinach leaves and put that over brown rice. It took about 5 hours for it to be cooked and I added about 4 or 5 chicken breasts. Delish. Great recipe! Thanks so much!

    Reply
    • SkinnyMs  June 30, 2014

      Melissa, That sounds delicious! You're welcome!

      Reply
  10. Tina  June 29, 2014

    Any suggestions for a replacement for the olives?

    Reply
    • SkinnyMs  June 30, 2014

      Tina, You can add 1/4 cup capers instead, or sliced red bell pepper, or simply omit the olives without a replacement.

      Reply
    • Guest  September 19, 2014

      I used Caper

      Reply
  11. Davina Kaiser  July 22, 2014

    Does anyone know what the green herb is??? pictured

    Reply
    • SkinnyMs  July 22, 2014

      Davina, The herb is parsley:).

      Reply
  12. Julee  September 5, 2014

    I have a restricted diet. Can I do this without a thickening agent? No flour, corn starch, or potato?

    Reply
    • SkinnyMs  September 8, 2014

      Julee, Yes you can.

      Reply
  13. Marianne Shaver Kleminski  September 19, 2014

    Julee, I use Arrowroot powder.

    Reply
    • Carol  December 15, 2014

      Or perhaps Tapioca flour?

      Reply
      • SkinnyMs  December 16, 2014

        Carol, Tapioca flour could work nicely.

        Reply
  14. Sarah  January 12, 2015

    I made this for dinner tonight, and I just tasted the sauce and it's awful. The bitterness of the lemon rind overpowers all the other flavors. I would say that it's inedible. My husband had to pick up take-out.

    Where did I go wrong? I used one lemon, and I washed the skin before slicing it. After only about three hours in the crock pot, I tasted it and the lemon slices had totally ruined the sauce.

    Reply
    • SkinnyMs  January 13, 2015

      Sarah, So sorry to hear that! It must have had a very thick rind or been a strong lemon. I would say to just add the lemon juice if ever trying it again. It's the white pith in the fruit that could have made the sauce bitter but this is the first complaint we've had about that.

      Reply
      • Sarah  January 14, 2015

        I'm going to definitely try that. I am almost certain that had it not been for the bitterness of the pith, the sauce would have been robust and delicious.

        The first time I made chicken francaise, I juiced the lemon in my saucepan, and I thought, what the heck? and threw in the whole lemon, figuring it would give my sauce a more concentrated lemon flavor. It also turned out bitter and inedible, and I'm guessing the same problem applied here.

        From now on if a recipe calls for cooking with lemon slices I will follow the suggestion of an earlier commenter who said she would zest the lemon then peel off the bulk of the pith before slicing the lemon for the dish. Sounds like it would be worth the effort so as not to risk the dish.

        Reply
        • SkinnyMs  January 15, 2015

          Sarah, Yes zesting the lemon would be good too. Sometimes you can balance out a bitter sauce with sweetener and some salt. Honey might have worked here, but you are so right that the white pith is extremely bitter, so not including that is your best bet.

          Reply
    • Cherie  January 20, 2015

      Same happened to me, i was so disappointed! I Was looking forward to a savory meal and could barely eat one serving, wayyyyy to bitter from he lemon slices. 🙁

      Reply
      • SkinnyMs  January 21, 2015

        Cherie, Thanks for the feedback. I have now tweaked the recipe to include lemon slices at the end as an option and 3 tablespoons of lemon juice:).

        Reply
  15. tucson  July 13, 2015

    The recipe calls for green olives, but the picture looks like kalamata olives. I have green with pimento or kalamata olives. Which ones should I use?

    Reply
    • SkinnyMs  July 13, 2015

      I would use the kalamata olives. Thanks!

      Reply
  16. Grammamunch  October 5, 2015

    The lemon slices are a garnish for the finished dish. They are not supposed to be cooked with the chicken. Just the lemon juice.

    Reply
    • Julia  October 26, 2015

      Looks like the lemon slices were originally cooked it the crock pot. There is a post from Skinny MS where she says she changed the recipe to add the lemons at the end after some feedback about the sauce. (But I thought the same thing you did at first.)

      Reply
  17. Catharine  October 11, 2015

    Could you add Mushrooms to this??

    Reply
    • SkinnyMs  October 12, 2015

      Yes. Mushrooms sound great! Let us know how it turns out.

      Reply
  18. Torontogal  December 5, 2015

    Made this as I was craving lemon chicken picatta…this was not it! Followed recipe exactly but replaced olives with capers. The cumin gave it a weird taste…I think garlic would've been much better. Will keep looking for a recipe to satisfy my craving!

    Reply
    • Glen  January 3, 2016

      Yea the cumin was a bad call. This recipe was nasty.

      Reply
      • Melissa Florero  January 3, 2016

        Glen, We recommend that if you are not normally a fan of cumin, to omit it from the recipe.

        Reply
  19. Charity  January 2, 2016

    I was not impressed with this recipe. After tasting the sauce toward the end of the slow cooking time, I added extra lemon juice and more salt and let the chicken cook about 30 min longer in an attempt to make the sauce more flavorful, but it still tasted bland. I am also not convinced chicken thigh meat works with the lemon flavors…chicken breast perhaps a better option, along with more fresh lemon juice and some fresh herbs in the sauce. Sadly, I am considering tossing the leftovers.

    Reply
    • Melissa Florero  January 3, 2016

      Charity, We have had a lot of positive feedback from other readers who made this recipe. Your instincts about modifying the recipe to suit your taste does sound right on.

      Reply
  20. Tabatha  January 10, 2016

    I made it last night and it was delicious. I added extra lemon because I love lemony chicken and my husband wants more olives, I was thinking about adding onions next time thinly sliced. I also cubed the chicken. So yummy.

    Reply
    • SkinnyMs.  January 11, 2016

      Great tips! Thanks so much for letting us know. We love reading what our audience thinks of our recipes. 🙂

      Reply
  21. Shannon  January 15, 2016

    I used chicken breasts since I don’t like thighs and it turned out pretty good. I also used more lemon juice as i like Lemon flavors! I think I’ll add spinach to it as its heating up today and put it all over brown rice. Thank you!

    Reply
    • SkinnyMs.  January 16, 2016

      Shannon, that sounds delicious. Thanks for sharing!

      Reply
  22. Anne  February 6, 2016

    When are you supposed to add the lemon slices? It wasn’t clear? Thanks!

    Reply
    • Melissa Florero  February 7, 2016

      Anne, The lemon slices are optional, to add after the dish is cooked on top as a garnish. The lemon juice is added during cooking. Thanks for checking!

      Reply
  23. Tiffany  March 7, 2016

    Can I use bone in chicken thighs?

    Reply

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