Why You’ll Love This Recipe
This recipe is the definition of set-it-and-forget-it. The slow cooker does all the work while the chicken absorbs the fresh, herbal flavors of rosemary and the zing of lemon. It’s a wholesome, low-effort dish that pairs beautifully with vegetables, rice, or potatoes. You’ll love the tender texture, the minimal cleanup, and the versatility of this dish for any night of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in or boneless chicken thighs
- Olive oil
- Garlic cloves, minced
- Fresh rosemary (or dried if unavailable)
- Lemon zest and juice
- Chicken broth
- Salt
- Black pepper
- Onion, sliced
- Optional: baby potatoes or carrots for a complete meal
- Optional garnish: fresh parsley or extra lemon slices
Directions
- Pat the chicken thighs dry and season with salt and pepper.
- In a skillet over medium heat, heat olive oil and sear the chicken thighs (skin-side down if using skin-on) for 2–3 minutes per side until lightly browned. This step is optional but adds extra flavor.
- Place the sliced onions at the bottom of the slow cooker.
- Add the seared chicken thighs on top.
- In a small bowl, whisk together minced garlic, lemon zest, lemon juice, rosemary, and chicken broth.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through (internal temp 165°F / 74°C).
- Optional: Serve with baby potatoes or carrots that cook alongside the chicken.
- Garnish with fresh parsley or lemon slices and serve warm.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: 6–7 hours
Variations
- Add vegetables like carrots, potatoes, or green beans for a one-pot meal.
- Use boneless, skinless thighs for an even easier prep and leaner result.
- Swap rosemary with thyme or Italian seasoning for a different herbal note.
- Add white wine instead of broth for a richer, aromatic flavor.
- Make it creamy by stirring in a little heavy cream or Greek yogurt at the end.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave until warmed through.
Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I skip searing the chicken?
Yes, but searing adds extra flavor and helps lock in moisture. It’s optional but recommended.
Can I use chicken breasts?
Yes, but thighs stay juicier during long cooking times. If using breasts, check for doneness earlier to avoid drying out.
Do I need to use fresh rosemary?
Fresh gives the best flavor, but dried rosemary works well—just use about one-third the amount.
What sides go well with this dish?
Mashed potatoes, rice, roasted vegetables, or a simple green salad pair nicely.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free.
How do I thicken the sauce?
Remove the chicken and reduce the liquid in a saucepan on the stove, or add a cornstarch slurry to the slow cooker in the last 30 minutes.
Can I use lemon slices instead of juice?
You can add lemon slices for extra aroma, but still include the juice for flavor balance.
Is this recipe freezer-friendly?
Yes, cooked chicken can be frozen. You can also prep the ingredients raw and freeze them together for a ready-to-cook meal.
What if I don’t have chicken broth?
You can use water, vegetable broth, or a bouillon cube dissolved in water.
Can I double the recipe?
Yes, double all ingredients and use a larger slow cooker if needed. Cooking time remains the same.
Conclusion
Slow Cooker Rosemary Lemon Chicken Thighs are an easy, flavorful, and nourishing meal that’s perfect for hands-off cooking. With just a few fresh ingredients and minimal prep, you get tender, juicy chicken infused with citrusy brightness and herbal depth. Whether you’re meal prepping or feeding the family, this dish delivers simple comfort with every bite.
PrintSlow Cooker Rosemary Lemon Chicken Thighs
Slow Cooker Rosemary Lemon Chicken Thighs are a simple and flavorful dish featuring tender, juicy chicken infused with bright lemon and aromatic rosemary. It’s a hands-off, wholesome meal perfect for busy days and weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4–6 bone-in or boneless chicken thighs
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- Zest and juice of 1 lemon
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, sliced
- Optional: 1 cup baby potatoes or carrots
- Optional garnish: fresh parsley or lemon slices
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Optional: Heat olive oil in a skillet over medium heat and sear chicken for 2–3 minutes per side.
- Place sliced onions at the bottom of the slow cooker.
- Layer chicken thighs on top of the onions.
- In a small bowl, whisk together garlic, lemon zest, lemon juice, rosemary, and chicken broth.
- Pour the mixture over the chicken.
- Optional: Add baby potatoes or carrots around the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken reaches 165°F (74°C) and is tender.
- Garnish with parsley or lemon slices and serve warm.
Notes
- Searing the chicken adds extra flavor but is optional.
- Use boneless thighs for quicker prep and leaner results.
- Swap rosemary for thyme or Italian seasoning if preferred.
- Add white wine instead of broth for a deeper flavor.
- To thicken the sauce, reduce it in a saucepan or use a cornstarch slurry.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
