Slow Cooker Rosemary Lemon Chicken Thighs is an easy recipe that the whole family will love. This weeknight dinner is simple to prepare and only requires a few ingredients. Simply place chicken thighs in the slow cooker, add some rosemary and lemon, and let it cook.
In just a few hours you will have Rosemary Lemon Chicken Thighs
In just a few hours, you'll have a delicious and healthy meal that everyone will enjoy. Plus, leftovers make great lunches or dinners for the next few days. So if you're looking for an easy, delicious, and healthy recipe, look no further than Slow Cooker Rosemary Lemon Chicken Thighs.
Slow Cooker Rosemary Lemon Chicken Thighs is an easy recipe
Slow Cooker Rosemary Lemon Chicken Thighs is an easy recipe that anyone can follow with no fuss. The first step is to brown the chicken thighs in a pan with some oil. Next, add all the ingredients into the slow cooker and let it cook on low for 6-8 hours. That's it! You'll have a delicious and healthy meal that is sure to please everyone. Slow Cooker Rosemary Lemon Chicken Thighs is a great recipe for busy weeknights or lazy weekends. Give it a try today and see for yourself how easy and delicious it is!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes (+15 minutes to brown chicken)
Cook time: 3 hours high or 6 hours on low
Serves: 4-6
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Ingredients
- 2 T. unsalted butter or extra virgin olive oil, divided
- 8 bone-in chicken thighs
- Sea salt and black pepper, to taste
- ½ c. chicken broth, preferably organic
- 3-5 cloves garlic, finely minced
- ½ medium white onion, chopped
- 3 large carrots, chopped into chunks
- 1 lb. fingerling potatoes, cut into chunks
- 1 large lemon, sliced
- 3 T. fresh rosemary leaves, crushed
- 2 T. fresh parsley, finely chopped
Instructions
- Melt one tablespoon of butter (or heat olive oil) in a large skillet over medium heat.
Season chicken thighs with salt and black pepper and transfer four of them to the
skillet. Brown chicken, approximately 3 minutes per side, and transfer to a platter. - Repeat the process with the remaining butter (or olive oil) and chicken thighs. Once
browned, transfer the remaining chicken thighs to the platter with the first batch. - Deglaze the skillet by adding the chicken broth and gently scraping the bottom with a
spatula to incorporate the flavorful brown bits into the liquid. Remove from heat and
reserve the deglazing liquid. Set aside. - Add garlic, onion, carrots, and potatoes to a 6-quart or larger slow cooker crock and
arrange the browned chicken thighs on top. Spread ⅔ of the lemon slices over the
chicken and pour the chicken broth from the skillet on top. Sprinkle with the crushed
rosemary leaves and season with additional salt and black pepper, if desired. - Cover and cook on high for 3 hours or low for 6 hours. When cook time is complete,
discard lemon slices and serve immediately with chopped fresh parsley and the
remaining (uncooked) lemon slices cut into small wedges for garnish. Enjoy!
Variations
Slow Cooker Rosemary Lemon Chicken Thighs is a delicious and easy dish to make. The chicken thighs are cooked in a Slow Cooker with rosemary, lemon, and garlic, resulting in a flavorful and moist dish. While this dish is traditionally made with chicken thighs, there are variations that can be used to change it up. For example,
Slow Cooker Rosemary Lemon Chicken Breasts can be made by substituting chicken breasts for chicken thighs.
Slow Cooker Rosemary Lemon Turkey thighs can also be used in place of chicken thighs. Additionally, different herbs can be used in place of rosemary, such as thyme or oregano. Finally, Slow Cooker Rosemary Lemon Vegetarian "Chicken" can be made by using tofu or tempeh in place of the chicken.
There are many ways to make Slow Cooker Rosemary Lemon Chicken Thighs, so feel free to experiment and find the combination that you like best!
Equipment
Assortment of Slow Cookers HERE
Storage
Slow Cooker Rosemary Lemon Chicken Thighs can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply place the chicken thighs in a single layer on a baking sheet and bake at 350 degrees Fahrenheit until heated through.
Top tip
When it comes to Slow Cooker Rosemary Lemon Chicken Thighs, there are a few things you should keep in mind. First, make sure the chicken is fully cooked before adding it to the slow cooker. Otherwise, it will not be as tender and juicy. Second, be generous with the seasonings. Rosemary and lemon go well together, but feel free to experiment with other herbs and spices. Finally, don't forget to add some liquid to the pot. This will help to keep the chicken moist and prevent it from drying out. Follow these tips, and you'll be sure to end up with a delicious dish.
Slow Cooker Rosemary Lemon Chicken Thighs
- Total Time: 0 hours
- Yield: 6 1x
Description
Slow Cooker Rosemary Lemon Chicken Thighs is an easy recipe that the whole family will love. This weeknight dinner is simple to prepare and only requires a few ingredients. Simply place chicken thighs in the slow cooker, add some rosemary and lemon, and let it cook.
Ingredients
2 T. unsalted butter or extra virgin olive oil, divided
8 bone-in chicken thighs
Sea salt and black pepper, to taste
½ c. chicken broth, preferably organic
3-5 cloves garlic, finely minced
½ medium white onion, chopped
3 large carrots, chopped into chunks
1 lb. fingerling potatoes, cut into chunks
1 large lemon, sliced
3 T. fresh rosemary leaves, crushed
2 T. fresh parsley, finely chopped
Instructions
1. Melt one tablespoon butter (or heat olive oil) in a large skillet over medium heat.
Season chicken thighs with salt and black pepper and transfer four of them to the
skillet. Brown chicken, approximately 3 minutes per side, and transfer to a platter.
2. Repeat process with remaining butter (or olive oil) and chicken thighs. Once
browned, transfer remaining chicken thighs to the platter with the first batch.
3. Deglaze skillet by adding the chicken broth and gently scraping the bottom with a
spatula to incorporate the flavorful brown bits into the liquid. Remove from heat and
reserve the deglazing liquid. Set aside.
4. Add garlic, onion, carrots, and potatoes to a 6-quart or larger slow cooker crock and
arrange the browned chicken thighs on top. Spread ⅔ of the lemon slices over the
chicken and pour the chicken broth from the skillet on top. Sprinkle with the crushed
rosemary leaves and season with additional salt and black pepper, if desired.
5. Cover and cook on high for 3 hours or low for 6 hours. When cook time is complete,
discard lemon slices and serve immediately with chopped fresh parsley and the
remaining (uncooked) lemon slices cut into small wedges for garnish. Enjoy!
- Prep Time: 15 min
- Cook Time: 3 hrs
