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 2/3 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