Go Back

Slow Cooker Lemon And Rosemary Chicken

Slow Cooker Lemon And Rosemary Chicken makes tender, golden bone-in thighs simmered in a fragrant lemon-garlic broth. Chicken cooks low until very tender, then is served with lemon slices, rosemary, and spooned cooking juices for maximum flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 5 bone-in chicken thighs Use 4–6 thighs for best coverage in the slow cooker.
lemons
  • 2 lemons Use 1 lemon for slicing and 1 for juicing (adjust as needed for 1/2 cup juice).
fresh rosemary
  • 4 fresh rosemary You’ll need sprigs; reserve a few for serving if desired.
garlic
  • 6 garlic cloves Smash garlic cloves for more flavor in the broth.
chicken broth
  • 1 cup chicken broth
olive oil
  • 3 tbsp olive oil
oregano
  • 1 tsp dried oregano
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 0.25 fresh parsley Chopped, for serving.

Equipment

  • 1 slow cooker

Method
 

Prep the chicken
  1. Rub the chicken thighs with olive oil, lemon juice, dried oregano, salt, and black pepper until evenly coated, using the spices as a thin paste.
  2. Set the lemon slices and smashed garlic in the slow cooker, placing half of the lemon slices on the bottom and scattering the garlic over them.
Assemble in the slow cooker
  1. Nestle the seasoned chicken thighs on top of the garlic and lemon slices so they sit mostly in one layer.
  2. Lay the remaining lemon slices and the rosemary sprigs over the chicken for visible aromatics.
  3. Pour the chicken broth around the base of the chicken, avoiding washing off the seasoning from the top.
Cook
  1. Cook on LOW for 5–6 hours, until the chicken thighs are very tender and the broth looks fragrant and lightly golden.
  2. If cooking on High, cook for 2.5–3 hours, until the chicken is very tender and easily pulls apart at the thickest part.
Serve
  1. Serve by spooning the cooking juices from the slow cooker over the chicken to keep the thighs moist and glossy.
  2. Finish with fresh parsley on top just before serving for a bright green garnish.

Notes

For extra flavor, smash the garlic cloves just enough to split them, and don’t skip spooning the broth over the chicken at the end—this keeps the meat juicy. Store leftovers in the refrigerator up to 3–4 days. Freezing is yes: cool completely, freeze in airtight containers up to 2 months, then reheat until hot. For a lighter option, use skinless chicken thighs (the texture will be slightly less rich, but still tender).