Slow Cooker Stewed Rosemary Garlic Chicken

Slow Cooker Stewed Rosemary Garlic Chicken |

It was a rainy night earlier this summer. One of those perfect summer storms with warm and gentle rain that makes you linger for a moment longer before dashing inside.

Slow Cooker Stewed Rosemary Garlic Chicken |

Our craving for Italian food led us to this place nestled among renovated old houses studded with brick and stone. The little, unassuming shop that only took to-go orders was edged with floor-to-ceiling shelves crammed with dried pastas, bottles of Chianti, Italian olive oil, and packages of ladyfingers. A short menu was scrawled on a large sheet of paper on one wall while the surprising choice of Disney’s Peter Pan played on a large television screen on the other wall.

We’d never eaten here before, but the rich smells of olive oil and tomato sauce and the bustle of the open kitchen made us eager to try this food.

Slow Cooker Stewed Rosemary Garlic Chicken |

We gave our orders to the cashier behind the glass counter and snuggled in on the wooden bench to listen to the rain and watch Peter Pan while we waited. Dripping customers trudged in and out of the small shop, comforted, as we were soon to be, by the fragrant bundles of food they carried out.

Our orders of lasagna and garlic rosemary chicken soon came out packaged and bagged, and we began the torturous drive home, the smell of our food filling our noses.

Slow Cooker Stewed Rosemary Garlic Chicken |

The wait was fully worth it. My garlic rosemary chicken was tender and flavorful, soaked in a brothy sauce that boasted flavors of white wine, lemon, garlic, and rosemary. The potato cubes they’d tossed in had also soaked up the sauce and were sumptuously fork tender.

Using the slightly spicy garlic bread that came with our meals, I sopped up every bit of that delicious sauce. And vowed to try to replicate it in my kitchen.

Slow Cooker Stewed Rosemary Garlic Chicken |

And my version of that dish has become one of my favorite rainy day meals. It’s as simple as tossing 5 ingredients in the slow cooker and having a flavorful, comforting, effortless chicken dish in hours.

To make this a full meal, toss cubes of white potato or florets of cauliflower into the slow cooker 40 or 30 minutes (respectively) before the chicken is done. They’ll get so delicious in the broth!

Surprisingly enough, my absolute favorite part of this dish (other than the delicious broth) was the lemon zest strips! I fished those out of the slow cooker and ate every single one. They were like savory, lemony, melt-in-your-mouth candy. So good!

Slow Cooker Stewed Rosemary Garlic Chicken

Prep Time: 5 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 5 hours, 35 minutes

Yield: 2-4 servings

Serving Size: 1-2 chicken thighs


  • 4 bone-in chicken thighs
  • 3/4 cup dry white wine (I used a Sauvignon Blanc) {use homemade chicken broth for strict paleo and AIP}
  • 6-8 fresh garlic cloves, sliced
  • 1 4-inch stalk of fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • zest of 1 lemon
  • 2 teaspoons tapioca starch, optional


  1. Remove the skin from the bone-in chicken thighs. (Don't throw these away! Salt them and lay them flat in a cold skillet with a tiny bit of oil. Cook them on both sides over medium heat until brown and crispy for chicken skin chicharrones! {Yep, you just got a recipe within a recipe.})
  2. Add the chicken thighs, white wine (or chicken broth), garlic cloves, fresh rosemary, olive oil, and lemon zest to a slow cooker. Cover and cook on low for about 5 hours. (Optional) Add 2 large potatoes, cubed or 1 1/2 cup cauliflower florets to the slow cooker 30 minutes before the chicken should be done.
  3. After 5 hours, take the chicken (and optional potatoes or cauliflower) out of the slow cooker and place it on a large plate.
  4. Remove about 2 tablespoons of the white wine broth from the slow cooker to a small bowl. Whisk the tapioca starch into the 2 tablespoons of broth until all of the lumps are gone and it forms a smooth paste. Stir the paste into the rest of the white wine broth in the slow cooker. Cover again and cook on high for 20-30 minutes, or until the sauce reaches a desired thicker consistency.
  5. Add the chicken back to the slow cooker until it's heated all the way through and serve it with its delicious sauce. Garnish with additional fresh rosemary, if desired. Enjoy!

*This post contains affiliate links. By using these links to purchase your products, this blog is able to make a small commission when you go to Amazon from our link and make a purchase. There are no higher prices and no extra fees for you, but it allows this blog to continue to run happily! Thank you for your support!*


  1. erin says

    Don’t be sorry!! I have it all set, ready for tomorrow… I can’t wait! Thank you for such a quick response!

  2. erin says

    Hi!! Was wondering about the addition of the rosemary…I didn’t see it in the recipe!


    • says

      Hi Erin! You are absolutely right and I’m so sorry about that! I’ve updated the recipe and I hope you enjoy it!!

    • says

      Oooohhh so true! Slow braised meat is all I want to eat for the next four months. Forget nice steaks and crispy skin chicken. I’ll take instead some melty tender meat! I’ve got a brisket recipe coming soon that I think you’ll love!