Coming home to the aroma of lemon, rosemary, and sage is a wonderful welcome, especially on weeknights when you want dinner on your plate immediately. A slow cooker is an essential kitchen tool for anyone who wants to put something in a pot, switch it, and forget all about it for a few hours while getting some work done. This timeless kitchen appliance has been a constant in my memories of food and growing up. My dad used our vintage Crock-Pot to make an amazing seafood bouillabaisse for special occasions (except I couldn’t pronounce it for awhile, so I’m pretty sure I called it “boogeybase” which sounds disgusting). On other evenings we filled it with chili or roasts. Since receiving a 7-quart Crock-Pot for Christmas, I’ve made everything from sweet baked apples to huge turkey drumsticks to vegan chili.
With the Whole30 starting this month, I wanted to prepare a few simple slow cooker recipes so the refrigerator would be full of options for lazy weeknights. Bone-in, skin-on chicken thighs are usually very affordable, and using the Crock-Pot makes the meat so tender that it falls right off the bone. The combination of garlic, lemon, and herbs will have everyone running into the kitchen, excited for dinner to get on the table. This savory meal is easy and delicious the first time around, but make sure to embrace the leftovers too! Chicken can be shredded to make another easy Paleo meal– enjoy it in lettuce wraps, quesadillas, stir fries, and breakfast hashes.
Slow Cooker Lemon Chicken Thighs – Serves 4 (2 pieces + vegetables each)
Prep time: 10 minutes
Cook time: 7 hours on low
2 large carrots, peeled and chopped
1/2 cup chopped yellow onion
2 pounds bone-in, skin-on chicken thighs
4 cloves garlic, minced
1/4 teaspoon salt
black pepper to taste
1/2 tablespoon ground sage
1/2 tablespoon rosemary
juice of one lemon
1 tablespoon extra virgin olive oil
In the crock of a 7-quart slow cooker, place carrots and onions. Layer the chicken thighs skin-side up on top of the vegetables. Add garlic, seasonings, and herbs. Squeeze the lemon juice into the crock and follow with a drizzle of extra virgin olive oil.
Cook on low heat for seven hours or until meat is tender and falling off the bone.