Instructions

1. Thinly slice one and half lemons, saving the remaining half to juice. Set aside.
2. Season the chicken thighs with salt. Heat the olive oil in a non-stick pan and fry the chicken thighs until the skins are golden and crispy. Set aside.
3. Add the mushrooms to the same pan and fry until golden and caramelized.
4. Place the chicken, mushrooms, slices of lemon, and thyme leaves into a slow cooker then add in the chicken broth and squeeze over the remaining lemon. Cover and lcook for 2 hours.
5. Once done cooking, remove the chicken, lemon, and mushrooms using a slotted spoon and set aside. Season with freshly ground black pepper.
6. Tip the stock into a clean non-stick pot and reduce over high heat on the stove top until thick and glossy. Brush this glaze over the chicken thighs.
7. Serve immediately, garnished with additional fresh thyme sprigs if desired.