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Garlic Lemon Chicken for Instant Pot or Slow Cooker: Tender, Juicy Recipe

Looking for a flavorful recipe for your Instant Pot or a trusty slow cooker? These tender garlic-lemon chicken thighs with creamy potatoes bring Italian-inspired flavors and work well in either appliance.

The chicken and potatoes simmer in a fragrant jus until everything is perfectly cooked and ready to serve to family or guests.

An oval plate with chicken, potatoes, and lemons sitting on a white table cloth

I don’t use my slow cooker often—usually only for holiday meals. The last time I pulled it out was to make an Irish beer-braised pot roast for St. Patrick’s Day last year.

Slow Cooker or Instant Pot — Your Choice

I was hesitant about leaving a slow cooker running when I’m not home (my husband is a fire investigator and I’ve heard enough cautionary tales). I also dislike cooking during the day when I’m out and I don’t love the house smelling like food while I sleep. So the slow cooker mostly sat unused.

That changed after my daughter used an Instant Pot to cook frozen chicken thighs in 20 minutes. I bought one and quickly learned there’s a learning curve—pressure takes time to build, and recipes sometimes need adjustment. Once you get used to it, the Instant Pot is incredibly convenient. For two people, a 6-quart model is usually plenty.

If you’re on the fence about trying an Instant Pot, don’t worry—I include instructions for the slow cooker as well. You can also make this on the stovetop in a Dutch oven or heavy pot: brown the chicken, then simmer gently for about an hour until tender.

Recipe adapted from Cooking Light magazine.

How to Make Instant Pot and Slow Cooker Garlic Lemon Chicken

Instant Pot

  1. Turn the Instant Pot to “Sauté” and heat the olive oil. When the display reads “Hot,” brown the chicken thighs on all sides, about 5 minutes total. Work in batches if needed. Remove and set aside.
  2. In a small bowl whisk together the chicken stock, cornstarch, melted butter, and lemon juice until smooth and lump-free.
  3. Pour in the wine and deglaze the inner pot, scraping up any browned bits. Press “Cancel.”
  4. Return the chicken to the pot, skin-side down. Pour the stock mixture over the chicken and season evenly with salt, pepper, and thyme. Arrange the potatoes and whole peeled garlic head on top. Lock the lid and select “Meat/Stew,” “Pressure Cook,” or “Manual” and set to 12 minutes.
  5. When the cook time ends, use the Quick Release: press “Cancel” and turn the steam release handle to “Venting” to release pressure.
  6. Remove the chicken, potatoes, and garlic with a slotted spoon and transfer to a serving dish. Sprinkle with chopped parsley.
  7. Strain the cooking liquid through a fine sieve into a small bowl. Let it sit for a few minutes, then skim off and discard any fat from the surface. Serve the jus alongside the chicken and potatoes.

Slow Cooker

  1. Coat the bottom of a 6-quart slow cooker with olive oil and place the thighs in, skin-side down.
  2. Whisk together the chicken stock, dry white wine, cornstarch, melted butter, and lemon juice until smooth. Pour the mixture over the chicken. Season with salt, pepper, and thyme. Add the potatoes and whole peeled garlic on top. Cover and cook on low for about 8 hours.
  3. Remove the chicken, potatoes, and garlic with a slotted spoon and transfer to a serving dish. Sprinkle with chopped parsley.
  4. Strain the cooking liquid through a fine sieve into a bowl, let it settle for a few minutes, then skim off any fat. Serve the jus with the chicken, potatoes, and roasted garlic.
Bunch of food on a white plate sitting on a table

Instant Pot and Slow Cooker Garlic Lemon Chicken Recipe

By Jas
Tender Italian garlic-lemon chicken thighs and creamy potatoes simmered to perfection in the Instant Pot or slow cooker.
4.7 from 9 votes
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course: Main Course
Cuisine: Italian
Yields: 6 servings
Calories: 415 kcal

Ingredients

  • 6 bone-in, skin-on large chicken thighs (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon cornstarch (cornflour)
  • 2 tablespoons lemon juice
  • 1 tablespoon melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground thyme
  • 1 1/2 pounds small red potatoes, scrubbed
  • 1 whole head garlic, cloves peeled
  • 2 tablespoons fresh chopped parsley, optional

Instructions

Instant Pot

  1. Select “Sauté” to preheat the Instant Pot. When it reads “Hot,” add olive oil and brown the chicken thighs on all sides, about 5 minutes. Set aside.
  2. Whisk the chicken stock, cornstarch, melted butter, and lemon juice in a small bowl until smooth.
  3. Deglaze the inner pot with the wine, scraping up browned bits, then press “Cancel.”
  4. Return the chicken to the pot, skin-side down. Pour the stock mixture over the chicken. Season with salt, pepper, and thyme. Arrange potatoes and garlic on top. Lock the lid and cook on “Meat/Stew,” “Pressure Cook,” or “Manual” for 12 minutes.
  5. Use Quick Release when the time is up: press “Cancel” then turn the steam release to “Venting.”
  6. Remove the chicken, potatoes, and garlic with a slotted spoon and transfer to a serving dish. Sprinkle with parsley.
  7. Strain the cooking liquid through a sieve into a small bowl, let it rest a few minutes, skim off any fat, and serve the jus with the chicken and potatoes.

Slow Cooker

  1. Brush the bottom of a 6-quart slow cooker with olive oil and place the thighs skin-side down.
  2. Whisk together the stock, wine, cornstarch, melted butter, and lemon juice until smooth. Pour over the chicken, season with salt, pepper, and thyme, then arrange potatoes and garlic on top. Cover and cook on low for 8 hours.
  3. Remove chicken, potatoes, and garlic with a slotted spoon, transfer to a serving dish, and sprinkle with parsley.
  4. Strain the cooking liquid, let it settle, skim off any fat, and serve the jus alongside the chicken and potatoes.

Notes

  • To peel a whole garlic head quickly: separate the cloves, place them in a lidded container, and shake vigorously until most skins come off.
  • Fresh thyme sprigs work beautifully—add them while cooking and discard before serving.
  • If you don’t have cornstarch, substitute 2 tablespoons all-purpose flour.
  • For extra brightness, squeeze additional fresh lemon juice over the chicken just before serving.

Nutrition

Calories: 415 kcal | Carbohydrates: 22 g | Protein: 22 g | Fat: 26 g | Saturated Fat: 6 g | Cholesterol: 112 mg | Sodium: 576 mg | Potassium: 804 mg | Fiber: 2 g | Sugar: 2 g
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