Lemon Chicken Slow Cooker
2 Tablespoons Vegetable Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt And Pepper To Taste
½ Medium Onion, Thinly Sliced
4 Garlic Cloves, Minced
½ Cup Dry White Wine
1 Cup Chicken Broth
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Butter
½ Cup Heavy Cream
½ Teaspoon Thyme Leaves
⅛ Teaspoon Salt
Step 1 Heat Slow Cooker to High; use cooker bag liners for easier clean up.
Step 2 Season chicken thighs with salt and pepper on both sides and saute; saute in a skillet and place in cooker.
Step 3 In the skillet add onion and Sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the burner. Pour over the chicken in the slow cooker.
Step 4 Cook in slow cooker on high for 5 hours. Reduce cooker to low heat. In a pot on medium, Whisk butter, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, Pour sauce over the chicken in the cooker, cook about another hour on low. Serve with lemon sautéed asparagus and rice. Serves 4