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 (try these lemon pepper wings), or soft, tender and slow cooked (try these buffalo wings!). The same is true of chicken thighs. 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. Oh and you can make these with skin on or off. But I like it with the skin on better – it just won’t be super crispy.
Heat some olive oil in a large skillet and add the chicken thighs, skin side down. Sauté for five minutes until the skin starts to darken – this will help with the overall look of the dish.
Add 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 the chicken thighs, and turn to coat in the wine mixture.
Cook on high heat for 2-2½ hours until the chicken has cooked through.
Transfer the chicken thighs to a plate, then squeeze a little of the lemon juice over the top. Season with black pepper, and serve with a crisp green salad.
Slow Cooker Chicken Thighs with Rosemary and Lemon #lowcarb #slowcooker Click To Tweet