Lemon-Herb Chicken Thighs with Zucchini
Bright, lemon-infused chicken thighs paired with tender zucchini and herbs, slow-cooked to juicy perfection. This mediterranean-inspired slow cooker ready in about 375 minutes pairs bone-in, skin-on chicken thighs, medium, sliced 1/4-inch thick zucchini, large, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 medium, sliced 1/4-inch thick zucchini
- 1 large, thinly sliced lemon
- 4 cloves, smashed garlic
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear 2 minutes more.
- Step 2: Transfer seared chicken to the slow cooker, skin-side up. Arrange 2 sliced zucchini rounds and 4 smashed garlic cloves around the chicken.
- Step 3: Scatter 1 tbsp chopped rosemary, 1 tsp chopped thyme, 1 tsp sea salt, and 1/2 tsp black pepper over the zucchini.
- Step 4: Place 1 sliced lemon on top of the chicken. Add 1/4 cup water around the edges to prevent sticking.
- Step 5: Cook on LOW for 6 hours until chicken is tender and zucchini is soft but not mushy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken Thighs with Zucchini take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Chicken Thighs with Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced lemon from drying out.
Can I substitute ingredients in Lemon-Herb Chicken Thighs with Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Chicken Thighs with Zucchini for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Chicken Thighs with Zucchini?
Mediterranean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
