Lemon rosemary chicken thighs make one simple weeknight meal with pantry staple ingredients and the ease of your slow cooker! Fancy enough for entertaining or simple enough for an everyday dinner.
I’m here to tell you that many of the recipes to hit your inbox during the month of November are true to my Mom to Mom Nutrition style: using the slow cooker! Today’s recipe for lemon rosemary chicken thighs is a recipe that is everything I love about cooking and eating. It’s simple, uses ingredients I always have on hand, and yep, it’s another shredded chicken recipe from yours truly. Except I’m going to throw all you shredded chicken breast lovers a curveball. I used chicken thighs! Duh Katie… read the title of your own recipe! And you know what? I might never go back to using chicken breasts for my shredded chicken recipes.
Ok, I take that back. Maybe I’ll continue to use both or use a little of each. The truth is, these lemon rosemary chicken thighs were SO juicy, so flavorful, and yes, a little fattier than chicken breasts. Not super noticeably fatty though. One thing I did notice is that they weren’t dry like a regular old chicken breast can be if left in the slow cooker for too long. Oh and forgive the seasoning overload in these pictures. I found that the only way to making chicken look pretty in a picture is to NOT mix the seasoning in and around the chicken. You do what you like if you decide to make this recipe… pretty or not! Served with a simple side of broccoli or green beans, and dinner was a winner chicken dinner in my book.
The family verdict? Ted loved the flavor and raved about the garlic and rosemary. He mentioned the lemon was “good,” which in his terms means he wanted a little less. But I’m a lemon lover and can never have too much! The boys? Well, they gobbled up the rice the chicken was served with. Which means they had some of the sauce… and perhaps a few pieces of chicken sneaked in their mouths. Don’t let their finicky palates sway you from trying these lemon rosemary chicken thighs… What they don’t realize is I’ll be serving this simple weeknight meal again very, very soon! What a Mom, right?!
- 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
- 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.
I love when it’s 5pm and I know there’s a meal ready in our slow cooker for dinner. Anyone else on a slow cooker kick lately?! What’s on your menu??