Ingredients:

  • 2 lbs Boneless, Skinless Chicken Thighs
  • 113g Unsalted Butter, cubed
  • 120 ml Fresh Lemon Juice
  • 1 large Fresh Lemon, thinly sliced
  • 6 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 120 ml Low Sodium Chicken Broth
  • 2 tablespoons Cornstarch (optional, for thickening)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the flavour base: In a small bowl, whisk together the lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
  2. Season Chicken: Lightly pat the chicken pieces dry with paper towels. Place the chicken evenly in the bottom of the slow cooker insert.
  3. Pour & Layer: Pour the prepared lemon-garlic mixture evenly over the chicken. Drizzle the chicken broth around the edges. Top the chicken pieces with the thin lemon slices.
  4. Add Butter: Dot the top of the chicken pieces evenly with the cubed cold butter.
  5. Cook: Cover the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fork-tender.
  6. Remove Chicken: Carefully transfer the cooked chicken to a serving platter or cutting board. Cover loosely with foil to keep warm.
  7. Reduce & Thicken Sauce (Optional): Pour the remaining liquid from the slow cooker into a saucepan. Bring to a simmer over medium heat. Whisk 2 tablespoons of cornstarch with an equal part of cold water (slurry) and slowly whisk into the simmering liquid until the sauce thickens.
  8. Serve: Spoon the thickened sauce generously over the chicken. Garnish with fresh chopped parsley.