Slow Cooker Italian Chicken
Weeknight dinners just got easier with my Slow Cooker Italian Chicken. It’s a dump and go of bone in chicken thighs, a blend of my very own Zesty Italian Seasoning, lemon, red onion and garlic. These Mediterranean flavors pair perfectly with side dishes like Garlic Turmeric Rice, Roasted Za’atar Potatoes, or Roasted Butternut Squash and Cauliflower. Sit back and relax while the slow cooker does all the work!
Confession time- I’m kind of new to the slow cooker. I’ve made recipes for clients using it but I actually don’t use it for my family- until now. Seriously- slow cookers are a dream come true to a busy individual who wants a nutritious meal on their table at an exact time but doesn’t have the time or energy to do so.
Why this recipe works
- Homemade Italian Seasoning: I use Zesty Italian Seasoning on my baked version of Italian Chicken Thighs. Say goodbye to processed seasoning packets. Plus you can control the sodium.
- Bone in skin on means flavor: In 3-4 hours, the meat will be juicy and ready to fall off the bone into a delicious broth.
- Slow cooker convenience: It takes about 10 minutes to gather everything and the rest is hands free!
- Clean and whole foods ingredients: This Italian Chicken in the slow cooker is perfect for anyone who is focusing on low sugar, high protein, and low carb eating. Pair it with Rosemary Carrots, Dairy Free Root Vegetable Mash or Whole30 Mashed Potatoes.
Ingredients you’ll need
- Chicken thighs. Skin on and bone in for best flavor. I don’t eat the skin- I use it (and the bones) for flavor.
- Butter. Unsalted butter is best.
- Chicken broth. Look for no sugar added and low sodium.
- Zesty Italian Seasoning. This is my own spice blend of garlic, paprika, basil and oregano just to name a few. Regular Italian seasoning and paprika work as well.
- Red onion.
- Garlic cloves. 3 is good but I’ve also tested this recipe using much more. If you love garlic- don’t stop at 3!
- Lemon juice and zest. The juice of 2 lemons will add more flavor plus the zest.
- Parsley. Optional garnish.
How to make Slow Cooker Italian Chicken
Step One : Start with adding the chopped onions to the bottom of the slow cooker.
Step Two: Mix the seasoning and season chicken well on both sides. Place it on top of the onions.
Step Three: Add in the lemon zest, lemon juice, garlic, butter and chicken broth. Place the lid on and cook 3-4 hours on high. Step Four: When done, garnish with fresh parsley and serve.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days.
Helpful tips for Slow Cooker Italian Chicken Thighs
- Shredding the chicken is optional or leave the chicken whole.
- To make this Whole30 approved, omit the butter and make sure the chicken broth doesn’t have added sugars.
- Other fresh herbs like oregano and rosemary would taste great.
- This Italian Slow Cooker Chicken is 4-5 servings.
- For extra texture, season chicken and pan sear first before adding it to the slow cooker.
Serving suggestions
- Enjoy this Slow Cooker Italian Chicken on top of pasta of your choice such as orzo or penne, brown rice, or vegetables like my Whole30 Brussel Sprouts or my Brussel Sprouts and Carrots.
- Serve a high protein spread with Ground Turkey Lasagna or High Protein Baked Ziti.
- Make it light and low carb. Enjoy it with cauliflower rice, Parmesan Cauliflower Steaks or on your favorite salad.
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Slow Cooker Italian Chicken
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Equipment
- slow cooker
Ingredients
- 6 chicken thighs skin on and bone in
- 2 tbsp butter
- 1/4 cup chicken broth
- ½ red onion sliced
- 3 garlic cloves crushed
- 2 lemons lemon juice of 2 lemons, zest from 1
- 1/4 cup parsley – optional garnish
Zesty Italian Seasoning
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground thyme
Instructions
- Start with adding the chopped onions to the bottom of the slow cooker.
- Mix the seasoning and season chicken well on both sides. Place it on top of the onions.
- Add in the lemon zest, lemon juice, garlic, butter and chicken broth. Place the lid on and cook 3-4 hours on high.
- When done, garnish with fresh parsley and serve.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Helpful tips:
- Shredding the chicken is optional or leave the chicken whole.
- To make this Whole30 approved, omit the butter and make sure the chicken broth doesn’t have added sugars.
- Other fresh herbs like oregano and rosemary would taste great.
- This recipe makes 4-5 servings.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
