Rosemary Chicken Thighs

Rosemary Chicken Thighs


  • 1 ½ pounds boneless, skinless chicken thighs (PHASE 2)
    (chicken breast if you’re in PHASE 1)
  • 4 garlic cloves, minced
  • 1 tablespoon dried rosemary
  • 1 large lemon, zested. Half sliced and the other half juiced.
  • ½ cup white wine vinegar
  • Salt and pepper to taste
  • PHASE 3: wild rice


  1. Add chicken thighs to slow cooker. Season with garlic and rosemary, salt and pepper if desired. Add lemon zest, juice, slices, and white wine vinegar. Stir to combine.
  2. Cover and cook on low for 4-5 hours, until chicken is cooked through.
  3. Serve immediately.
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