Slow Cooker Garlic Chicken with Rosemary
Indulge in the comforting flavors of Slow Cooker Garlic Chicken with Rosemary, a dish that’s as effortless as it is delicious. This recipe combines tender, golden-browned chicken thighs with the aromatic warmth of fresh rosemary, smashed garlic, and a hint of citrus from thinly sliced lemons. Slow-cooked to perfection, the chicken soaks up a savory broth infused with paprika and olive oil, resulting in a meal that’s juicy, flavorful, and melt-in-your-mouth tender. The minimal prep time makes this an ideal weeknight dinner, while its elegant presentation is perfect for impressing guests. Serve alongside mashed potatoes, steamed rice, or roasted vegetables to complete this easy yet gourmet-inspired delight. Perfect for those seeking slow cooker comfort food with herbaceous and rustic notes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 8 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 1 medium Lemon
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Pat the chicken thighs dry with a paper towel to remove excess moisture.
Season the chicken on both sides with salt, pepper, and paprika. Set aside.
Peel the garlic cloves and smash them gently with the side of a knife to release their flavor.
Slice the lemon into thin rounds.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes. Flip and sear the other side for 2 minutes. Remove from heat.
In the slow cooker, layer half of the lemon slices at the bottom.
Place the seared chicken thighs on top of the lemon slices.
Scatter the smashed garlic cloves and rosemary sprigs over the chicken.
Add the remaining lemon slices on top of the chicken.
Pour the chicken broth into the slow cooker, ensuring it covers the base and surrounds the chicken without fully submerging it.
Cover the slow cooker with the lid and set it to cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
Once cooked, remove the rosemary sprigs and serve the chicken with its juices drizzled on top. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2434 mg | 52% | |
*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.
