Chicken thighs are a fantastic way to use your slow cooker, and the result is always juicy and tender. The thighs produce their own juices so there is no need to even add any liquid to the slow cooker, which is a bonus. If you’d prefer to use chicken breast then you totally can, but I highly recommend thighs as they are the most tender and flavoursome cut of chicken there is. For years I only ate chicken breast as I thought the thighs looked a bit gross, but once I got over the cosmetics and realised how tasty the thighs were, I’ve never gone back!
7 chicken thighs, skin on
1 Tbsp dijon mustard (look for one with no preservatives)
Zest from one lemon
1⁄4 cup lemon juice
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp salt
1⁄2 tsp olive oil
1⁄2 Tbsp butter (preferably grass fed, I use Kerry Gold)
1 cup bone broth (Bone Broth Recipe)
2 Tbsp tapioca flour (this makes it GF but you can use other flour if you prefer)
- Mix the mustard, 1⁄2 tsp of zest, herbs, salt and olive oil in a bowl and rub onto chicken thighs
- Fry chicken thighs in butter, skin side down until browned, then transfer to slow cooker skin side up
- Turn onto low for 5-6 hours or until cooked.
- While you wait, use the leftover butter in your frypan/skillet and whisk in the flour until it turns into a paste
- Add the lemon juice, leftover zest and bone broth and simmer over medium heat until it thickens slightly.
- Place juice in a jug, cover and place in the fridge until chicken is finished.
- When chicken is cooked, transfer the thighs to a serving dish
- Skim any fat off the top of the remaining liquid in slow cooker
- Pour the lemon gravy into a saucepan and add the remaining liquid from the slow cooker.
- Heat on medium heat and then pour over chicken
- Serve with steamed or roast veggies, rice or your choice of side dishes.