1 large lemon, zested. Half sliced and the other half juiced.
½ cup dry white wine
salt and pepper to taste
Cooked brown rice for serving
Instructions
Add chicken thighs to slow cooker. Season with garlic and rosemary, salt and pepper if desired. Add lemon zest, juice, slices, and wine [see notes for another variation]. Stir to combine.
Cover and cook on low for 4-5 hours, until chicken is cooked through.
Serve immediately.
Notes
I added the lemon slices after the chicken was done cooking + the juice of half a lemon to brighten up the flavor in the recipe. You could do both steps before the chicken has finished cooking.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/lemon-rosemary-chicken-thighs/