Instructions

1. Cut both lemons in half. Save one half for juice and thinly slice the remaining lemon halves. Set aside.
2. Heat the olive oil in a non-stick pan and season the chicken thighs with salt. Once the oil is hot, fry the chicken thighs until the skins are golden and crispy. Remove thighs and set aside.
3. In the same pan, add the mushrooms and fry until golden.
4. Place the chicken, mushrooms, and lemon slices into a slow cooker. Pour in the chicken stock and squeeze the lemon half over top. Add the thyme leaves, then cover and cook on high for 2 hours.
5. When done, remove the chicken, lemons, and mushrooms with a  slotted spoon and set aside to keep warm.
6. Pour the stock into a clean non-stick pan and reduce over high heat on the stove until it becomes thick and glossy. Use a pastry brush to brush this glaze over the chicken thighs. 
7. Serve immediately, garnished with additional fresh thyme sprigs.