These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker and fall right off the bone!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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.
How to Make Slow Cooker Chicken Thighs with Rosemary and Lemon
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
These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker and fall right off the bone!
Ingredients
- 1 tbs olive oil
- 4 chicken thighs, bone-in, skin on
- ¼ cup white wine
- 1 lemon, quartered
- 1 tbs chopped fresh rosemary
- 2 tsp garlic paste
- salt and black pepper
Instructions
- Heat the olive oil in a large skillet and add the chicken thighs, skin side down. Sauté for five minutes until the skin starts to darken.
- Add white wine, a quartered lemon, fresh rosemary, garlic paste, salt and black pepper to a slow cooker bowl. Mix well. 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.
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.
Nutrition Information
Yield 2 Serving Size 2 Chiken ThighsAmount Per ServingCalories 565 Total Fat 44g Saturated Fat 11g Cholesterol 221mg Sodium 175mg Carbohydrates 1g Net Carbohydrates 0.5g Fiber 0.5g Protein 37g
Kim | Low Carb Maven says
Lemon and rosemary is such a classic combination with chicken. I love that this dish is done in the crock pot for maximum ease and efficiency.
Tasha | Ketogasm.com says
Mmm, rosemary and lemon is so good together! You are a slow cooker genius!
Georgina says
LOL Thank you!
STACEY says
Oh this sounds easy and yummy. I just love your slow cooker recipes.
Katrin says
I’ll seriously have to get myself a slow cooker. These chicken thighs look like they are just incredibly tender!
Georgina says
A slow cooker is a game changer! Great for the summer when you don’t want the oven on, and great for the fall and winter when you want stews and casseroles!
Linda says
Looks great. What can I substitute the white wine with
Georgina says
Try chicken stock or vegetable stock!