I love crock pot meals any time of year. In colder seasons slow cookers make the most comforting savory meals, and in warmer months they create lovely lighter meals without heating up the kitchen, plus they help with time management! And who doesn’t love prepping early and coming home to a beautiful, warm meal and a house that smells divine? No one, that’s who. When it comes to amazing crock pot meals, this slow Cooker Lemon Chicken with Rosemary ranks way up high on our list of family favorites
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Making this Meal:
I made this meal with my Cuisinart Multicooker. It browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot. Only one dish to clean! That said, if you have a regular crock pot you can certainly brown the chicken and onions in a pan and transfer to the slow cooker.
Only Three Steps: Dredge, Brown, Cook!
I followed one of the recipes in the Cuisinart Multicooker cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent a little time prepping in the morning and six hours later I had a healthy dinner!
Make This Recipe Gluten or Grain Free:
To keep this recipe gluten free, simply dredge your chicken in your favorite gluten free flour, I recommend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour. No matter which you choose, this meal will be gorgeous, light, lemony and fall off the bone tender!
The Recipe: Slow Cooker Chicken with Rosemary and Carrots
You will need a Cuisinart Multicooker (or regular crock pan and a good quality pan, preferably cast iron for good browning) sea salt, freshly turned pepper and chicken broth (<—my recipe) To make this recipe gluten free I recommend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour or almond meal.
I adapted this recipe from the Cuisinart Multi Cooker Cookbook. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan. Instructions for both included below.
- 1 T olive oil, butter, ghee or coconut oil
- 8 chicken thighs, bone in skin on (you can always throw in a breast if you wish or use a whole 4 pound chicken cut up)
- sea salt
- freshly ground black pepper
- 1/2 cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean or cassava flour)
- 3 large yellow onions, peeled, halved and thinly sliced
- 8 carrots, thinly sliced (1/8" thick)
- 6 cloves garlic, peeled and roughly chopped
- 3 springs fresh rosemary
- 1/2 cup fresh lemon juice
- 3/4 cup chicken broth
- 1 T lemon zest
- 1 lemon thinly sliced
Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in your choice of flour, set aside.
Slice onions, carrots (carrots should be thin or they won't cook through, about 1/8") chop garlic, zest lemons, then squeeze lemon juice, set aside
Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in a cast iron pan on medium high heat)
Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
Add rosemary, a pinch of sea salt and a few turns of pepper.
Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.
I felt like fairies came in and cooked for me while I went about my busy day! I hope you will try using your slow cooker this summer. It really does make life easier and more tasty!
MAY I PLEASE ASK A FAVOR?
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I love using a slow cooker and we eat a LOT of chicken. Printed this out so I can make it for dinner tomorrow. Thanks!
This looks so good! I agree, croclpots rock in the summer. I don’t have the fancy shmancy type (I’m still using my grandmother’s hand-me-down one circa 1970’s). However, I’ve got rosemary in the garden, and a serious love of all things lemony, so this is gonna happen soon. Thank you for the inspiration 🙂 Also, wanted to let you know that I came to you via BA.
Thanks Julia:) Hope you love it and isn’t it amazing how long a crock pot lasts!
I have a slow cooker and I never use it. I need to add more recipes into my routine that include the slow cooker. Such an easy tool to use and the slow cooking tends to make for a very juicy meat. I will have to try this lemon chicken. My hubby loves lemon chicken.
Great recipe–will have to give this a try. Love when I have a meal all ready to go in the crock pot–makes life easier.
I have this slow cooker too and LOVE it. I use it a lot for roasting, especially outside in the summer. This looks loke a great dish cannot wait to try it.
Thank you. I love a good slow cooker recipe for those busy days!
I made this today and it was so good! Thanks for the recipe! Will definitely be making again!
Oh good! So glad you liked it!
Linda, this looks like a perfect meal for us tonight. Thanks for being so smart and fun.
Lol you are welcome!
Dan is making this for dinner tomorrow night. I am excited to finally try it!
I absolutely love this recipe! I’ve made a few times already and planning to make tomorrow while my hubby and I are busy with yard work. Thanks for such a delicious, easy and healthy slow cooker recipe. I know I will be making this again and again.
I’m so glad to hear that! You made my day:)
instead of garbanzo flour what else cud i use? I’m on an AIP diet…
I am not sure what is and what is not allowed on the AIP diet but I am assuming no grains? Maybe almond or coconut flour?
oh my gosh. Just made everything and put it into the crockpot and realized I forgot to dredge the chicken (despite buying coconut flour just for this!). Do you think it’ll be ok or should I do something to add the flour?
Hmmm. I wouldn’t add it now. If you make the chciekn nice and crispy you probably won’t miss the flour. Good luck!
Thank you! It was definitely nice and crispy so we’ll see in a few hours 😉
I was considering skipping the dredging altogether. How sis it turn out?
I have never skipped it so I don’t know!
I have a slow cooker which I’m really trying to get the hang of – so this is great. I just love the combination of chicken and rosemary.
I’m thinking of making this when my husband is out of town (w/ the home-made broth)… but want to freeze it so I don’t have to time it and we have it the next day. Is it ok to freeze for a few days???
Hmmm honestly I have never tried freezing it after making it, so I don’t really know. Sorry I am not of more help. If you do it, please let me know what happens!
I was going to make this the night before and stick it in the fridge and turn it on before work… Do you think that’s OK?
I have never done that, but would imagine it would work out just fine. If you do it, please let me know the outcome so I can recommend (or not). Thanks!
so simple, so easy, and so flavorful!! Winner!
Love simple one pot meals – so perfect for busy families, which I know you get more than any of us! Can’t wait to try this. I’m traveling OOT this week, so it will be in my Crock Pot as an easy meal for the family. Thanks!
This is perfect. Looks so good and healthy!
Very easy and great to have with company. Next time I won’t dredge the chicken, just brown it in the cast iron pan. Assembled it one day ahead, using a regular crockpot so it took a little longer to cook than six hours. Added chicken broth the day it cooked. It was very, very good. Making it again for a large group of people this week.
Hi Dee! I am so glad you liked it. Good to know it can be prepped ahead too:)
Hi Linda: in your recipe Lemon chicken with rosemary, is 4 pounds of bone in with skin chicken thighs correct? 4 pounds seems to be a lot. Thanks, Rob
Hi Ron, four thighs weigh about 1 1/2-2 pounds, so you will be using about 8 chicken thighs. Perhaps it would be easier if I changed it from pounds to a number of thighs. Two thighs usually fee3d one person. Thanks, for calling this to my attention.
Hi, can I use this recipe in an instant pot? If so, what would the time be?
I am sorry, I have no idea as I have never made it in the Instant Pot.