Slow Cooker Rosemary Lemon Chicken Thighs
The bright citrus flavor of lemon combined with the fragrant aroma of rosemary makes these slow cooker rosemary Lemon Chicken Thighs a hit at the dinner table any night.
With just a few simple ingredients and minimal prep time, this recipe is perfect for busy weeknights or lazy weekends when you want something tasty without all the fuss.
Be sure to check out my other easy slow cooker recipes, too!
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Rosemary is an herb from the mint family, often used in cooking for its strong, fragrant aroma.
It is native to the Mediterranean region, and is often used as a spice in dishes such as roast meat, soups, and stews.
It’s perfect for this slow cooker recipe that tastes delicious year round.
Slow Cooker Rosemary Lemon Chicken Thighs
Prep time for this slow cooker chicken recipe is 15 minutes (+15 minutes to brown chicken).
It takes 3 hours on high or 6 hours on low to cook. And it makes 4-6 servings.
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
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Instructions:
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.
Repeat process with remaining butter (or olive oil) and chicken thighs. Once browned, transfer remaining chicken thighs to the platter with the first batch.
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.
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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.
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!
For more delicious Crockpot recipes!
The Stay-at-Home Chef Slow Cooker Cookbook: 120 Restaurant-Quality Recipes You Can Easily Make at HomeThe Complete Slow Cooker: From Appetizers to Desserts – 400 Must-Have Recipes That Cook While You PlayFix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes: A Cookbook
Slow Cooker Rosemary Lemon Chicken Thighs
The bright citrus flavor of lemon combined with the fragrant aroma of rosemary makes these slow cooker rosemary Lemon Chicken Thighs a hit at the dinner table any night.
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 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 process with remaining butter (or olive oil) and chicken thighs. Once browned, transfer remaining chicken thighs to the platter with the first batch.
- 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.
- 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.
- 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.
Notes
Cook time is 3 hours high or 6 hours on low.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 232mgSodium: 447mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 43g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.