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Keto Crockpot Lemon Herb Chicken Thighs

Linda M. Harris
This Keto Crockpot Lemon Herb Chicken Thighs recipe delivers a delicious, easy-to-make dinner that’s both keto-friendly and full of flavor.
The chicken thighs are slow-cooked in a zesty lemon and herb marinade, resulting in tender, juicy meat that is packed with aromatic, fresh flavors.
Perfect for a low-carb diet, this hands-off meal lets the crockpot do all the work while you enjoy a healthy and satisfying dish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American, Keto, Low-Carb
Servings 4 Servings
Calories 400 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Skillet (Optional, for searing)
  • 1 Small bowl (for marinade)
  • 1 measuring cup
  • 1 Knife (for chopping herbs and garlic)
  • 1 zester or grater (for lemon zest)
  • 1 Spoon (for mixing marinade)

Ingredients
  

  • 4 Bone-in Skin-on Chicken Thighs (about 2 pounds)
  • 2 tablespoons Olive Oil or Melted Butter
  • 1 Fresh Lemon zest and juice
  • 3 cloves Garlic minced
  • 2 tablespoons Fresh Rosemary chopped
  • 2 tablespoons Fresh Thyme chopped
  • 1 tablespoon Fresh Parsley chopped
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black Pepper or to taste
  • 1/4 cup Chicken Broth

Instructions
 

Prep the Chicken Thighs

  • Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides with salt and pepper.

Make the Lemon Herb Marinade

  • In a small bowl, combine the zest and juice of 1 lemon, minced garlic, chopped rosemary, thyme, and parsley.
    Stir in olive oil or melted butter and mix well. Adjust seasoning with salt and pepper.

Optional: Sear the Chicken

  • In a skillet, heat olive oil over medium-high heat.
    Sear the chicken thighs for about 2-3 minutes per side until golden brown.
    Transfer the seared chicken to the slow cooker.

Slow Cook the Chicken

  • Pour the lemon herb marinade over the chicken thighs in the crockpot. Add the chicken broth, making sure the chicken is coated in the mixture.
    Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.

Serve and Enjoy

  • Once the chicken is done, remove it from the crockpot. Serve it with your choice of low-carb sides, and drizzle the leftover juices from the crockpot over the chicken for extra flavor.

Notes

  • You can use boneless, skinless chicken thighs if you prefer a leaner option. Just adjust the cooking time accordingly.
  • For extra crispy skin, sear the chicken before slow cooking or broil the thighs for a few minutes after they’re done in the crockpot.
  • Feel free to adjust the amount of lemon and herbs based on your personal preferences.
  • This recipe stores well and can be kept in the fridge for up to 3-4 days or frozen for up to 2-3 months.
Keyword Keto Crockpot Lemon Herb Chicken Thighs