Ingredients:

  • 5 lbs (1.1 kg) Boneless, skinless chicken thighs
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 1 tsp (5 g) Dried Italian Seasoning or Dried Oregano
  • ½ tsp (2.5 g) Paprika (sweet or smoked)
  • 6 cloves Fresh Garlic, minced (about 2 Tbsp)
  • ½ cup (120 ml) Chicken Broth (low sodium preferred)
  • ¼ cup (60 ml) Fresh Lemon Juice
  • 1 Lemon, zested (about 1 tbsp zest)
  • 3 tbsp (45 ml) Melted Unsalted Butter
  • 1 tsp (5 ml) Worcestershire Sauce (optional)
  • 2 tbsp (30 ml) Cornstarch
  • 3 tbsp (45 ml) Cold Water
  • ¼ cup (10 g) Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken pieces thoroughly dry using paper towels. In a large bowl, toss the chicken with olive oil, salt, pepper, Italian seasoning, and paprika until evenly coated.
  2. Optional Sear: If time allows, quickly sear the chicken pieces in a hot skillet for 2 minutes per side until lightly golden brown for superior flavour.
  3. Combine Sauce Ingredients: In a small bowl, whisk together the minced garlic, chicken broth, lemon juice, lemon zest, melted butter, and Worcestershire sauce.
  4. Load the Pot: Place the seasoned chicken pieces evenly in the bottom of the slow cooker insert. Pour the lemon garlic liquid mixture evenly over the chicken. Do not stir.
  5. Cook: Cover the slow cooker with the lid. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fork-tender and the internal temperature reaches 165°F (74°C).
  6. Remove Chicken and Shred: Using tongs, carefully transfer the cooked chicken pieces to a clean plate. Serve whole, or use two forks to gently shred the chicken. Tent with foil to keep warm.
  7. Thicken Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth (this is the slurry). Turn the slow cooker setting to HIGH (or transfer liquid to a saucepan). Whisk the cornstarch slurry vigorously into the hot liquid. Cook for 5–10 minutes, stirring occasionally, until the sauce visibly thickens to a gravy consistency.
  8. Serve: Return the whole or shredded chicken to the thickened sauce and toss gently to coat. Garnish generously with fresh parsley or chives before serving.