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. This post contains affiliate links.

Be sure to check out my other easy slow cooker recipes, too!

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

Items you’ll want to have on hand include:

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! 

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Slow Cooker Rosemary Lemon Chicken Thighs

Yield: 6

Prep Time: 15 minutes

Cook Time: 3 hours

Additional Time: 15 minutes

Total Time: 3 hours 30 minutes

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.

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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

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.

Notes

Cook time is 3 hours high or 6 hours on low.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  6-Quart Slow Cooker by Crock-Pot
• 
  12 Piece Knife Set with Blade Guards by Cuisinart
• 
  Silicone Spatulas Set
• 
  Tongs for Cooking
• 
  All Clad Nonstick Skillet

Nutrition Information:

Yield: 6 Serving Size: 1
Amount 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.

For more delicious slow cooker recipes: