Crock Pot Lemon Rosemary Chicken
Transform your weeknight dinners with this irresistible Crock Pot Lemon Rosemary Chicken, a recipe that combines zesty citrus, fresh herbs, and tender, slow-cooked chicken for a dish that's as comforting as it is flavorful. Featuring bone-in, skin-on chicken thighs seared to golden perfection before being slow-cooked with aromatic rosemary sprigs, smashed garlic cloves, and lemon slices, this dish is infused with layers of bright, savory flavors. A splash of chicken broth and freshly squeezed lemon juice keeps it juicy and luscious. Perfectly suited for busy schedules, this Crock Pot recipe requires just 15 minutes of prep time before the magic happens. Serve it with a drizzle of the tangy, herb-infused cooking juices for a meal that feels gourmet but is delightfully simple to make. Whether you're entertaining guests or craving a cozy family dinner, this lemon rosemary chicken recipe is a guaranteed crowd-pleaser packed with vibrant, wholesome goodness.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 whole lemons
- 4 sprigs fresh rosemary
- 6 cloves garlic cloves
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until golden brown. Remove from heat.
Slice one lemon into thin rounds and juice the other lemon. Set both aside.
Place the lemon slices at the bottom of the Crock Pot to create a bed for the chicken.
Smash the garlic cloves lightly with the side of a knife to release their flavor. Add the smashed garlic cloves and rosemary sprigs to the Crock Pot.
Lay the seared chicken thighs on top of the lemon slices, skin-side up.
Pour the lemon juice and chicken broth into the Crock Pot, ensuring the liquid surrounds (but does not cover) the chicken.
Cover the Crock Pot with the lid and cook on high for 4 hours or on low for 6-7 hours, until the chicken is cooked through and tender.
Once done, remove the chicken thighs carefully from the Crock Pot and place on a serving platter.
For serving, drizzle the juices from the Crock Pot over the chicken and garnish with extra fresh rosemary and lemon wedges, if desired.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
