Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp honey
  • 1 tbsp lemon zest
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix the salt, pepper, and oregano. Rub the mixture evenly over both sides of the chicken and place the thighs in the bottom of the slow cooker in a single layer.
  2. Whisk together the lemon juice, minced garlic, chicken broth, and honey. Pour the liquid evenly over the seasoned chicken.
  3. Cover with the lid and cook on Low for 6 hours (or High for 3 hours) until the internal temperature reaches 165°F-175°F.
  4. Remove the chicken from the pot and set it on a platter.
  5. Whisk cornstarch and cold water in a small cup until smooth. Stir the slurry into the bubbling slow cooker liquid and cook on high for 15 minutes until the sauce thickens into a glossy glaze.
  6. Stir in the fresh lemon zest and pour the thickened sauce over the chicken.