Slow Cooker Lemon Pepper Chicken Thighs

Slow Cooker Lemon Pepper Chicken Thighs 1/4 cup lemon juice about 1 very large lemon 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. Slow Cooker Size: 5 quart or larger 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) Cover and cook on HIGH for 4 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 2 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown. Keep an eye on them, so they won't burn. 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.