These super tender low carb chicken thighs with rosemary and lemon are cooked in the slow cooker or Instant Pot!
This post may contain affiliate links.
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.
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!
📖 Recipe
Slow Cooker Chicken Thighs with Rosemary and Lemon
Ingredients
Equipment
Step-by-Step Instructions
- 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.
- 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.
- Add a 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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!