Herb-Infused Slow Cooker Chicken Thighs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a fragrant herb and lemon broth, perfect for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs bone-in skin-on chicken thighs, extra-virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 360 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (about 1.5 lbs) bone-in skin-on chicken thighs
2 tbsp extra-virgin olive oil
1 medium, finely diced (1 cup) yellow onion
3, minced garlic cloves
1, thinly sliced (1/4-inch thick) lemon
1/2 cup low-sodium chicken broth
1 tbsp fresh thyme leaves
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat 4 bone-in skin-on chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat; sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
Step 3: Add 1 medium diced yellow onion (1 cup) and 3 minced garlic cloves to the skillet and cook for 2 minutes until softened, then pour into the slow cooker.
Step 4: Place 1 lemon, thinly sliced (1/4-inch thick), on top of chicken, add 1/2 cup low-sodium chicken broth, 1 tbsp fresh thyme, 1 tsp dried rosemary, and remaining 1/2 tsp salt and 1/4 tsp pepper.
Step 5: Cover and cook on low for 6-7 hours until chicken is fork-tender and easily shreds.