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Slow Cooker Lemon And Rosemary Chicken

Slow Cooker Lemon and Rosemary Chicken that turns bone-in thighs into very tender, golden pieces simmering in a fragrant lemon-garlic broth. This Italian-American main is set-and-forget with lemon slices and rosemary sprigs for bright, herby flavor.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 5 bone-in chicken thighs Use 4–6 thighs; 5 is a typical middle amount for 4 servings.
lemons
  • 1 lemons Slice 1 lemon and juice 1 lemon.
fresh rosemary
  • 2 fresh rosemary Use sprigs; half for layering on top and half if needed to cover.
garlic
  • 6 garlic Smash to help release aroma.
chicken broth
  • 1 cup chicken broth Pour around the base to create cooking liquid.
olive oil
  • 3 tbsp olive oil Helps coat the chicken before slow cooking.
dried oregano
  • 1 tsp dried oregano
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 0.25 fresh parsley For serving; roughly a small handful, chopped.

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Rub the bone-in chicken thighs with olive oil, lemon juice, dried oregano, salt, and black pepper to evenly coat the meat.
  2. Add the smashed garlic and half the lemon slices to the bottom of the slow cooker, then nestle the chicken on top.
  3. Lay the remaining lemon slices and fresh rosemary sprigs over the chicken so they infuse the broth while it cooks.
  4. Pour the chicken broth around the base of the chicken, not directly over the top layers.
Slow cook until very tender
  1. Cook on Low for 5–6 hours until the chicken is very tender and easily pulls apart with a fork, with the lemon and rosemary visible in the fragrant broth.
Serve
  1. Serve the bone-in chicken thighs with the cooking juices spooned over, then finish with fresh parsley for a bright fresh top note.

Notes

For maximum tenderness, avoid lifting the lid during cooking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently to avoid drying. Freezing is yes—freeze portions for up to 2 months and thaw in the fridge. For a lower-sodium option, use low-sodium chicken broth and reduce added salt slightly.