Crock pot lemon chicken thighs

8 or so chicken thighs, skin-on, about 2 pounds

1 tablespoon Dijon grain mustard

1 tablespoon lemon zest (1 teaspoon for rub and 2  for sauce)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon fine sea salt

1 tablespoon olive oil

1/4 cup lemon juice (from 1 large lemon)

1 1/4 cups low-sodium chicken stock

2 tablespoons flour

DIRECTIONS

Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. 
• COOK CHICKEN
Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered. Place chicken in slow cooker and arrange (1 layer) with the skin facing up.cook on LOW for 5 to 6 hours 
• MAKE SAUCE
Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth. Bring the sauce to a low simmer until thickened.  When the chicken is done, transfer to a plate then skim off as much fat  as possible. There should be almost 2 cups of liquid left in the slow cooker.  Warm the lemon gravy made earlier then add the lemon broth and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top. Garnish with chopped parsley and sliced lemon.  Serve with mashed potatoes and green beans or peas and carrots.