Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 cup low-sodium chicken broth (240 ml)
  • Juice of 1 lemon
  • Zest of 1 lemon

Instructions:

  1. Pat chicken thighs dry and season with salt, black pepper, and chopped rosemary.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Place the seasoned chicken thighs at the bottom of the crock pot. Top with sautéed onion and garlic mixture.
  5. Pour in chicken broth, lemon juice, and lemon zest.
  6. Cover the crock pot and cook on low for 6–8 hours or high for 3–4 hours.
  7. Check for doneness; chicken should reach an internal temperature of 165°F (74°C).
  8. Once cooked, shred the chicken if desired or serve whole with juices.