Slow Cooker Chicken Thighs with Rosemary and Lemon

These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker or Instant Pot!

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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 – you'll just need to quickly broil it after cooking if you like it crispy!

How to Make Slow Cooker Chicken Thighs with Rosemary and Lemon

Add some olive oil to the base of an Instant Pot and select the Sauté function. Add the chicken thighs, skin side down. Cook for about 5 minutes, moving around frequently, until the skin starts to darken. Alternatively, this can be done in a large skillet.

Cancel the Sauté function and turn the chicken thighs over (or place them in a 3 quart slow cooker bowl). In a small bowl mix together some white wine (or chicken broth) and garlic paste. Add it to the cooker.

Add a whole quartered lemon, chopped fresh rosemary, and salt and black pepper, and stir to mix. 

Close the lid (Seal set to venting if using an Instant Pot) and cook on high for 2 hours or until the chicken has reached an internal temperature of 165F. Transfer the chicken thighs to a plate, then spoon a little of the juices from the cooker over the top.

Note: If you prefer a crispier skin, season the thighs with salt and black pepper, and place under a hot broiler for 3-5 minutes before serving.

For a light lunch, serve the chicken with a crisp salad. For a more substantial meal, check out all my low carb sides!

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Slow Cooker Chicken Thighs with Rosemary and Lemon

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker or Instant Pot!

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Ingredients

• 1 tbs olive oil
• 4 chicken thighs, bone-in, skin on
• ¼ cup white wine or chicken broth
• 1 whole lemon, quartered
• 1 tbs chopped fresh rosemary
• 2 tsp garlic paste
• salt and black pepper

Instructions

1. Add the olive oil to the base of an Instant Pot and select the Sauté function. Add the chicken thighs, skin side down. Cook for about 5 minutes, moving around frequently, until the skin starts to darken. Alternatively, this can be done in a large skillet.
2. Cancel the Sauté function and turn the chicken thighs over (or place them in a slow cooker bowl). In a small bowl mix together some white wine (or broth) and garlic paste. Add it to the cooker.
3. Add a quartered lemon, chopped fresh rosemary, and salt and black pepper, and stir to mix. 
4. Close the lid (Seal set to venting if using an Instant Pot) and cook on high for 2 hours or until the chicken has reached an internal temperature of 165F.
5. Transfer the chicken thighs to a plate, then spoon a little of the juices from the cooker over the top.
6. Note: If you prefer a crispier skin, season the thighs with salt and black pepper, and place under a hot broiler for 3-5 minutes before serving.

Notes

0.5g net carbs per serving. Note: Only the lemon and chicken is counted in the data because the other ingredients add minimum nutritive value.

Recommended Products

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

• 
  ThermoPro TP-16 Digital Cooking Food Meat Thermometer
• 
  Instant Pot Duo, 6-QT, Stainless Steel/Black
• 
  Elite Gourmet Slow Cooker, 3-Quart, Silver

Nutrition Information

Yield 2 Serving Size 2 Chicken Thighs
Amount Per Serving Calories 565Total Fat 44gSaturated Fat 11gCholesterol 221mgSodium 175mgCarbohydrates 1gNet Carbohydrates 0.5gFiber 0.5gProtein 37g

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