Slow Cooker Lemon Chicken Thighs

Slow Cooker Lemon Chicken Thighs

This was a rough week for me. I had to quit work at the Pilates Studio to stay home with my son in an effort to keep him out of the hospital with his weak immune system. This was after a 5 day inpatient stay and a week full of follow up appointments. I needed some comfort food, but not the greasy kind. The kind that fills you up with vitamins, nutrients, and all the good calories. After all, I had some big decisions to make, and I firmly believe that in order to make the best decisions for my family, I have to be operating at my best, which means I have to eat right. (Did I indulge in some cold stone chocolate ice cream with oreos earlier that week just to cope? Yes. But I didn’t make any big decisions that day!)

With a limited amount of groceries at home, and no strength to get up and go to the store, I challenged myself to make a healthy meal with what I already had. Slow cooker to the rescue!

This is just one of those recipes where I tried a little bit of this, and a little bit of that, and hoped that it would taste good. This one was delicious! It was juicy, citrusy, and made my house smell amazing. Here’s what you’ll need:


3 small Lemons, sliced, reserving a tbsp of juice

2 large cloves of garlic, minced

2 yellow onions, peeled and sliced thick

approx. 6 Chicken thighs, rinsed and patted dry

1 Bag of Baby Rainbow Carrots

3 tbsp Olive Oil




Sarah’s Mediterranean Sea Salt

2 Bay Leaves

Onion Powder

Garlic Powder

1 Tbsp Flour

1 oz Chicken Stock


Tumble you carrots, onions, garlic, lemon slices, and spices at the bottom of your slow cooker.

In a separate bowl, whisk together your chicken stock, flour, lemon juice, and Mediterranean Sea salt.

In a separate pan, sauteé your olive oil over high heat. Season your chicken thighs with salt, pepper, and spices on both sides. Brown in the pan on both sides. ( To get them browned, put them in the hot, oiled pan and don’t touch them until they are ready to turn!) Once browned, nestle them in with your veggies in the slow cooker. Top with your chicken stock and flour mixture. Add your bay leaves. Cover, and cook on high for 3.5 hours.

I ate it as-is the first night, and then added rice when I reheated it for lunch the next day. So good, and so easy.


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