kosher salt and freshly ground black pepperto taste
olive oilto coat chicken and more to sear chicken
2tablespoonsdijon mustarddivided
2teaspoonslemon zest½ lemon zested
Lemon Garlic Sauce
½cuplow sodium chicken stock
2tablespoonswhite wine
2tablespoonslemon juice½ lemon juiced
2tablespoonsunsalted buttercut into small cubes and more to sear chicken
Kosher salt and freshly ground black pepperto taste
4-5clovesgarlichalf minced and rest kept just on top of chicken
30-minute before serving
1cupHalf and Half
parsleyfor garnish
lemon slicesfor garnish
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INSTRUCTIONS
Rub Chicken with Dijon Mustard, all-purpose flour, Thyme, Oregano, Olive Oil, Lemon Zest, Salt, and Pepper.
In a pan melt butter and add some olive oil. Once the oil shimmers, add chicken thighs skin side down and sear for 5-minutes.
Transfer chicken directly from the pan into the crockpot. Pour the remaining oil from the skillet into the crockpot. Add remaining dijon mustard, followed by low sodium chicken stock, white wine, lemon juice, garlic, unsalted butter cubes, salt and pepper. Cover with a glass lid and cook on high for 4 hours or on low for 8 hours.
Just 30-minute before serving, open the lid and pour 1 cup half and half into the crockpot. No need to combine. Cover the lid and cook for the remaining time.
Finally, garnish and serve with freshly chopped parsley and lemon wedges.
Video
Notes
Pour Half and Half just 30 minutes before serving.
Alternatively, if you wish to bake it in the oven, preheat it to 400°F and bake the chicken thighs for 15-20 minutes.
Nutrition
Nutrition Facts
Crockpot Chicken Thighs in Lemon Garlic Sauce
Amount Per Serving (1 serving)
Calories 582Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 16g100%
Trans Fat 0.4g
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 202mg67%
Sodium 261mg11%
Potassium 522mg15%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 32g64%
Vitamin A 564IU11%
Vitamin C 7mg8%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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