These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker and fall right off the bone!
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I love brown meat chicken cuts – especially thighs and wings. With wings I like them at two extremes – baked and crispy, or soft, tender and slow cooked. The same is true of chicken thighs. I remove the skin from the meat so that the chicken isn’t swimming in soft fat. NOT attractive or tasty! But I prefer to leave the bone in as it seems to add flavor – but if you prefer boneless then definitely still try this recipe. The earthy rosemary and the soft, almost sweet lemon works so well with the chicken.
Add olive oil, white wine, a quartered lemon, fresh rosemary, garlic paste, salt and black pepper to a slow cooker bowl. Mix well. I have a 3 quart slow cooker which is perfect for just me and my husband.
Add skinless bone-in chicken thighs, and coat with the oil mixture.
Cook on high heat for 2½ – 3 hours until the chicken has cooked through.
Serve the chicken thighs, then squeeze a little of the lemon juice over the top. Garnish with extra chopped fresh rosemary and black pepper.Slow Cooker Chicken Thighs with Rosemary and Lemon #lowcarb #slowcooker Click To Tweet