Slow Cooker Lemon Pepper Chicken with Pan-Seared Thighs
Tender bone-in chicken thighs get a flavor boost from pan-searing before slow cooking in a bright lemon pepper broth. The two-step cooking method creates golden, crispy skin while keeping the meat incredibly juicy. Perfect for busy weeknights when you want restaurant-quality results with minimal effort. The cooking liquid transforms into a silky sauce thickened with cornstarch and enriched with butter, making this an comfort food that pairs beautifully with rice or mashed potatoes.
Ingredients
- 3 tablespoons butter
- 8 bone-in skin-on chicken thighs, 2 1/2 to 3 lb total
- 1 teaspoon lemon pepper
- ½ teaspoon salt
- 2 teaspoons garlic, finely chopped
- 1 cup Progresso chicken broth, from 32-oz carton
- 2 teaspoons lemon peel, grated
- 2 tablespoons lemon juice, from 1 large lemon
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- cooked white rice(optional)
Instructions
- 1
Spray slow cooker with cooking spray
- 2
Heat butter in nonstick skillet over medium-high heat
- 3
Season chicken with lemon pepper and salt
- 4
Cook half the chicken thighs skin-side down until golden brown and releases easily, turn and cook briefly, repeat with remaining chicken
- 5
Layer chicken skin-side up in slow cooker and sprinkle with garlic
- 6
Mix chicken broth, lemon peel, lemon juice and remaining lemon pepper, pour over chicken
- 7
Cover and cook on Low heat setting until chicken is tender and reaches 165°F
- 8
Remove chicken to serving platter, cover and keep warm
- 9
Mix water and cornstarch, whisk into cooking juices in slow cooker
- 10
Cover and cook on High heat setting until slightly thickened and bubbly
- 11
Stir in remaining butter and serve sauce with chicken and rice
Tips
Don't skip the browning step - it creates better flavor and texture even though the skin won't stay crispy in the slow cooker.
Make sure chicken reaches 165°F internal temperature for food safety, especially around the bone where it takes longest to cook.
Whisk the cornstarch slurry thoroughly to prevent lumps in your final sauce.
Good to Know
Refrigerate leftovers up to 3 days in covered container. Reheat gently to avoid drying out the chicken.
Can brown chicken up to 1 day ahead and refrigerate. Add extra 30 minutes to slow cook time if starting with cold chicken.
Serve immediately while chicken is hot. Sauce can be kept warm in slow cooker on warm setting for up to 2 hours.
Common Mistakes
Don't overcrowd the skillet when browning chicken to avoid steaming instead of searing.
Don't lift the slow cooker lid frequently to avoid extending cooking time.
Substitutions
Dairy-Free Swaps
General Alternatives
reduce cook time to 2-3 hours
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 2-3 hours as breasts cook faster and can dry out. Check for 165°F internal temperature.
What if I don't have lemon pepper seasoning?
Mix 1 teaspoon black pepper with 1 teaspoon dried lemon zest, or use black pepper and add extra fresh lemon juice.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The sauce may thicken when cold - thin with a little broth when reheating.