Spring Herb Chicken (Slow Cooker)

2 1/2 to 3 pounds chicken thighs with bones, no skin (6 to 8 pieces)

1 teaspoon salt, plus extra if needed

1/2 teaspoon black pepper

1/3 cup olive oil

1/3 cup white wine (like Pinot Grigio)

3 tablespoons lemon juice (from 1 big lemon)

1 tablespoon lemon peel (from 1 big lemon)

1/4 cup chopped parsley

1/4 cup chopped dill

3 tablespoons chopped chives

3 garlic cloves, smashed small

1 teaspoon Dijon mustard (if you want tang)

1/2 teaspoon dried oregano (if you want more herbs)

1/4 teaspoon red pepper bits (if you like a tiny kick)


Dry the chicken with a towel. Cut off extra fat. Sprinkle salt and pepper on both sides. Put them flat in a big slow cooker (5-6 quarts). They can touch a bit.

In a bowl, mix the one sauce: oil, wine, lemon juice, lemon peel, parsley, dill, chives, garlic, mustard, oregano, and pepper bits. Stir.

Pour the sauce over the chicken. Make sure every piece gets wet. Spoon some around so herbs hide between.

Put the lid on. Cook on LOW 4-5 hours or HIGH 2 1/2-3 hours. Chicken is done when soft and hot inside (165°F).

Taste the juice. Add salt or lemon if bland. For thicker sauce, boil some juice in a pot 5-10 minutes, then pour back.

Serve hot with lots of juice on top. Add extra herbs if you want.