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Slow Cooker Chicken Thighs with Rosemary and Lemon

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Calories 565kcal
Author Georgina from


  • 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


  • 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.


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.


Calories: 565kcal | Carbohydrates: 1g | Protein: 37g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 175mg | Potassium: 483mg | Fiber: 0.5g | Vitamin A: 175IU | Vitamin C: 1.6mg | Calcium: 27mg | Iron: 1.5mg