Crockpot Lemon Chicken | Rockin Robin Cooks

Sear 6 boneless skinless chicken thighs on medium-high heat in a 12-inch cast iron skillet for 2-3 minutes on each side until nicely browned.

Season both sides of the chicken thighs with ancho chili powder, garlic powder, Italian seasoning, salt, and pepper, then pat the spices in.

Add clarified butter to the skillet for searing the chicken.

Once the chicken is seared, add more clarified butter to the skillet and sauté chopped onions for about 5 minutes, scraping the bottom of the pan.

Add chicken broth, the zest of 1 organic lemon, and the juice of the whole lemon to the skillet.

Sprinkle in additional garlic powder, ancho chili powder, and Italian seasoning to taste.

Add 2 tablespoons of maple syrup to balance the acidity of the lemon, stir to combine, and taste for seasoning adjustments.

Transfer the chicken to the crock pot, pouring in all the juices from the plate.

Pour the sauce mixture from the skillet over the chicken in the crock pot and add a few slices of fresh lemon.

Cook on high for about 3 hours in the crock pot.

After 3 hours, remove the chicken from the crock pot and place it on a plate.

Mix a slurry of arrowroot and water (equal parts) and add it to the sauce in the crock pot while stirring to thicken.

Add fresh parsley to the sauce, return the chicken to the crock pot, and serve over rice.

Equipment Needed

Spice Level: