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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 | Previous Points: 12 | Points Plus: 8 | 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


  • 12 boneless, skinless chicken thighs
  • Kosher or sea salt to taste
  • ¾ teaspoon 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


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.

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36 Responses to Slow Cooker Lemon Chicken

  • SassySaver says:

    In the crockpot now. Hope its as delicious as it looks :)

  • I made this chicken for my family last night!

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

  • Kristin says:

    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.

  • Stefanie says:

    Can you use chicken breasts instead of thighs?

    • GaleCompton says:

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

    • Jeanean says:

      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.

  • Jeanean says:

    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)

  • shari says:

    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.

  • Susan says:

    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!!

  • 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?

    • Sara Wycoff says:

      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.

  • Melissa says:

    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!

  • Tina says:

    Any suggestions for a replacement for the olives?

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

  • Julee says:

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

  • Sarah says:

    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.

    • SkinnyMs says:

      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.

      • Sarah says:

        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.

        • SkinnyMs says:

          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.

    • Cherie says:

      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. :(

      • SkinnyMs says:

        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:).

  • tucson says:

    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?

  • Grammamunch says:

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

    • Julia says:

      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.)

  • Catharine says:

    Could you add Mushrooms to this??

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