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Slow-Cooker Lemon Pepper Chicken

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By Betty Crocker Kitchens
Updated Feb 14, 2020
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Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that’s simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you’ll turn to time and again.

Slow-Cooker Lemon Pepper Chicken

  • Prep Time 30 min
  • Total 4 hr 0 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 3 tablespoons butter
  • 8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped garlic
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • Cooked white rice, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • Step 
    2
    In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
  • Step 
    3
    Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
  • Step 
    4
    Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

Nutrition

240 Calories
15g Total Fat
23g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
410mg
17%
Potassium
210mg
6%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
23g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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