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!

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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.

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.

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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 and fall right off the bone!

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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

1. 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.
2. 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.
3. Cook on high heat for 2-2½ hours until the chicken has cooked through.
4. 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.

Recommended Products

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  Elite Gourmet Slow Cooker, 3-Quart, Silver

Nutrition Information

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

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