Ingredients:

  • 3 lbs bone-in, skin-on Chicken Thighs
  • 1/2 cup Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 6 large Garlic Cloves, minced
  • 2 tablespoons Dried Oregano
  • 1 teaspoon Dried Thyme
  • 5 teaspoons Kosher or Sea Salt
  • 1 teaspoon freshly ground Black Pepper
  • 1 tablespoon Lemon Zest
  • 1/2 cup Low-Sodium Chicken Broth
  • 2 tablespoons Cornstarch
  • 2 tablespoons cold Water
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 4-6 thin Lemon Slices (optional)

Instructions:

  1. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, pepper, and lemon zest to prepare the marinade.
  2. Pat the chicken thighs thoroughly dry with paper towels. Place the chicken in a large bowl or resealable bag and pour the marinade over them, ensuring every piece is well coated. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.
  3. Arrange the marinated chicken thighs skin-side up in the slow cooker insert. Pour the 1/2 cup of chicken broth around the chicken (avoid pouring directly over the skin). Place optional lemon slices on top.
  4. Cover the slow cooker. Cook on LOW for 7–9 hours or on HIGH for 4–6 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
  5. Carefully remove the cooked chicken pieces to a platter and cover loosely with foil to keep warm.
  6. To make the slurry, whisk the cornstarch and 2 tablespoons of cold water together in a small bowl until completely smooth. Turn the slow cooker to HIGH.
  7. Whisk the slurry directly into the hot juices remaining in the slow cooker. Let the sauce simmer, uncovered, for 10–15 minutes, stirring occasionally, until the sauce thickens to a gravy consistency.
  8. Return the chicken to the slow cooker to coat in the sauce, or spoon the thickened sauce generously over the chicken on the platter. Garnish heavily with fresh chopped parsley before serving.