Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest, finely grated
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Optional: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown, or place seasoned chicken directly into the slow cooker for a simpler preparation.
  2. In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, minced garlic, oregano, and onion powder.
  3. Pour the braising liquid over the chicken in the slow cooker, ensuring the meat is well-coated.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender and pulls apart easily with a fork.
  5. Whisk together the cornstarch and cold water to create a slurry.
  6. Stir the cornstarch slurry into the slow cooker liquid and turn the heat to High for 15-20 minutes until the sauce thickens into a glossy glaze.
  7. Garnish with fresh chopped parsley before serving.