Lemon Rosemary Chicken Thighs
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 garlic cloves, minced
  • 1 tablespoon dried rosemary
  • 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
  1. 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.
  2. Cover and cook on low for 4-5 hours, until chicken is cooked through.
  3. Serve immediately.
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/