Herb-Crusted Slow Cooker Chicken with Lemon and Rosemary

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs simmered in a fragrant lemon-rosemary broth, served alongside creamy mashed potatoes for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs bone-in, skin-on chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 (zested and juiced) lemon
• 3 cloves, minced garlic
• 2 sprigs fresh rosemary
• 1 cup low-sodium chicken broth
• 2 medium, peeled and diced potatoes
• 1/4 cup unsalted butter
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown, then transfer to a 6-quart slow cooker.
3. Step 3: In the same skillet, add 3 minced garlic cloves and cook for 30 seconds until fragrant, then stir in 1 lemon zest, 1 lemon juice, and 2 sprigs fresh rosemary.
4. Step 4: Pour the lemon-garlic mixture over the chicken in the slow cooker, then add 1 cup low-sodium chicken broth and 2 diced potatoes.
5. Step 5: Cover and cook on LOW for 6 hours until chicken is fork-tender.
6. Step 6: While chicken cooks, combine 2 diced potatoes, 1/4 cup unsalted butter, and 1/4 cup milk in a medium pot. Cook over medium heat for 15 minutes until potatoes are tender and mashable.
7. Step 7: Mash potatoes until smooth, then season with a pinch of salt and 1/4 tsp black pepper.
8. Step 8: After slow cooking, remove chicken from pot. Strain cooking liquid into a small saucepan and simmer over medium heat. Stir in 1/2 cup heavy cream until sauce thickens slightly, about 2 minutes.
9. Step 9: Serve chicken with sauce and mashed potatoes.