This was quick and easy to put together and tasted great. See my changes in bold.
⅓ cup lemon juice (about 1 very large lemon)Beth used bottled lemon juice
3 Tbsp. extra virgin olive oil
1 garlic clove, minced
½ tsp. dried oregano
½ tsp. sea salt
¼ tsp. pepper
2.5 lbs. chicken thighs (bone-in, skin left on)- just enough thighs to cover the bottom of the slow cooker.
some lemon slices added on top of chicken if desired (not necessary)
Add the lemon juice, olive oil, garlic, oregano, salt and pepper to a 5-quart or larger slow cooker and stir. Add the chicken thighs into the sauce one at a time skin down and swish around in the sauce, then flip the thigh skin up, do this with all the thighs. (There will be just enough sauce to coat the chicken)
Add some lemon slices if desired on top of the chicken.
Cover and cook on HIGH for 4 hours.Beth cooked on low for 7-8 hours
After cooking time is done, preheat the oven to broil (500 degrees).
Cover a baking sheet with foil. Using tongs remove the chicken thighs from the slow cooker onto the baking sheet.
Place the chicken into the oven on top rack (My top rack was 3 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown.
If you want to use the sauce from the slow cooker (it's fantastic!) Blot the sauce with a paper towel to remove the grease.
Remove from oven. Serve with desired sides.