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This dump-and-go chicken dinner is big on flavor but low on fuss. By Kimberly Holland Kimberly Holland Kimberly Holland Kimberly Holland is a writer and editor with 17 years of experience in food, lifestyle, travel, and health content. She is an Editorial Director for Southern Living. Southern Living's editorial guidelines Updated on February 24, 2026
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Breakfast
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Ingredients *
Ingredients
1 3/4 lb. boneless, skinless chicken thighs 1 tsp. dried thyme 1 tsp. dried rosemary 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. kosher salt 1/2 tsp. black pepper 1/2 tsp. paprika 1/4 tsp. crushed red pepper 1/4 cup chicken broth or water 1 small (2 oz.) lemon, sliced 1/4-in. thick 3 Tbsp. unsalted butter, sliced into 4 pieces Hot cooked rice
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Instructions *
Cooking Instructions
Arrange chicken thighs in an even layer in a slow cooker. Sprinkle evenly with thyme, rosemary, oregano, garlic powder, onion powder, salt, black pepper, paprika, and red pepper. Drizzle with broth and stir until chicken is evenly coated. Arrange lemon and butter slices on top of chicken. Cover and cook on LOW until chicken is tender and a thermometer inserted into thickest portion of chicken registers at least 165°F, about 3 hours. Serve over rice.
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