Are you looking for the simplest crock pot chicken recipe ever that still has wonderful flavor? Look no further! This Crock Pot Lemon Pepper Chicken from Gooseberry Patch’s Slow Cooking All Year ‘Round is just what you have been looking for!
Mark your calendars people! There is sure to be a new holiday. I actually thawed my chicken ahead of time like a normal person!
I was looking for a recipe the other day (a day ahead…aren’t you impressed?!) and came across this Crock Pot Lemon Pepper Chicken. It was simple and had one of my favorite seasonings…lemon pepper! I was sold in a heartbeat!
The original recipe called for a 3-4 lb whole chicken but said you could substitute with bone-in chicken breasts. Well, I had bone-in chicken thighs, so I figured we would give it a go! And not only did it come out great, we also got some great broth to freeze! Double score!
Crock Pot Lemon Pepper Chicken
Make sure you thaw your chicken completely if it was frozen.
Then you take the skin off your chicken thighs.
Next you cover the bottom of your crock pot with a layer of chicken thighs. Make sure you stack them only one deep so that you can get a good layer of seasoning on each thigh.
Then sprinkle your layer of chicken thighs liberally with lemon pepper seasoning.
Place another layer chicken on top of the first layer and give it a good shake of lemon pepper seasoning.
That is all it took for the chicken that I had, but repeat layering and sprinkling until your chicken is all in your crock pot.
Then cover ‘er up and cook on low for 7-8 hours. If you don’t have as much time, cook on high for 3 1/2 – 4 hours.
You not only have fabulous chicken to eat, you have yummy broth for another recipe! Now that is being efficient in the kitchen!
- 10 bone-in chicken thighs
- lemon pepper seasoning
Thaw chicken completely if frozen
Remove skin from chicken thighs
Cover the bottom of crock pot with a layer of chicken thighs only one deep
Sprinkle the layer of chicken thighs liberally with lemon pepper seasoning
Place another layer of chicken on top of the first layer
Sprinkle the second layer of chicken thighs liberally with lemon pepper seasoning.
Cover and cook on low for 7-8 hours or high for 3 1/2 - 4 hours
Broth can be used immediately in another recipe or frozen for later use.
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