Slow-Cooker Lemon-Pepper Chicken Thighs with Broccolini

Slow-Cooker Lemon-Pepper Chicken Thighs with Broccolini

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From: Everyday Slow Cooker

What if you could have tender, slow-cooker chicken thighs and crisp Broccolini to feed four with 10 minutes of hands-on time and eight common ingredients? Now, you can, and here's the recipe to prove it. Garnish with fresh oregano leaves and additional kosher salt and black pepper, if desired.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon black pepper
  • 1 tablespoon lemon zest, plus 3 tablespoons fresh juice (from 2 lemons)
  • 1 tablespoon chopped fresh oregano
  • ¾ teaspoon kosher salt
  • 8 bone-in, skinless chicken thighs (about 2 pounds)
  • ½ cup unsalted chicken stock
  • 8 lemon slices (from 1 lemon)
  • 1 pound fresh Broccolini, trimmed (about 3 bunches)


  • Prep

  • Ready In

  1. Stir together the pepper, lemon zest, oregano, and ½ teaspoon of the salt in a small bowl. Rub the chicken with the lemon-pepper mixture. Place in a 5- to 6-quart slow cooker. Add the stock and lemon juice to the slow cooker. Top evenly with the lemon slices. Cover and cook on LOW 1 hour and 30 minutes. Uncover the slow cooker and place the Broccolini on top of the chicken. Sprinkle with the remaining ¼ teaspoon salt. Cover and cook until the chicken and vegetables are tender, about 2 more hours.

Nutrition information

  • Serving size: 2 chicken thighs, 1½ cups Broccolini
  • Per serving: 292 calories; 11 g fat(3 g sat); 2 g fiber; 10 g carbohydrates; 37 g protein; 3 g sugars; 0 g added sugars; 548 mg sodium;
  • Carbohydrate Servings: ½

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