Crock Pot Rosemary Chicken And Potatoes Recipe Recipe Cards

CROCK POT ROSEMARY CHICKEN RECIPE

Steps:

• Rinse and cut the potatoes into quarters.
• Place them in the bottom of the crock pot.
• Place 3/4 of the onion quarters, 6 garlic cloves and 1 or 2 sprigs of rosemary (depends on how large the sprigs are) arranged over the potatoes in the crock pot.
• Sprinkle with salt and pepper.
• Pour the chicken stock and the cooking wine into the crock pot.
• Clean the chicken by removing the neck and gizzards from the cavity of the chicken and discard. Rinse the whole chicken and pat dry with paper towels.
• Sprinkle the bird with paprika and rub over the entire chicken. Wash hands well with soap and hot water after touching uncooked poultry!
• Put the remaining onions quarters and rosemary sprigs into the cavity of the chicken.
• Place the chicken in the crock pot on top of the potatoes.
• Place the lid on the crock pot and cook on high for 4 to 4 1/2 hours or until the internal temperature of the chicken has reached 165 F. or higher.
• Carefully transfer the chicken and vegetables to a roasting pan. Preheat the oven on the broiler setting to 475 F. degrees.
• Place the roasting pan in the oven and brown the chicken for about 5 minutes. Turn the roasting pan and brown for another 5 minutes or until the chicken skin is a golden brown.
• Carefully remove the roasting pan from the oven. Carve the chicken and serve right from the roasting pan.
• Makes 4 to 6 servings.

ROSEMARY CHICKEN FOR THE CROCK POT

Steps:

• Into a 4 or 5-quart crock pot, put potatoes, carrots, onion, salt and pepper; mix well.
• Tuck rosemary sprigs under breast skin of chicken; place in cooker.
• Pour chicken broth other top.
• Cover and cook on low 7 to 9 hours or on high 3 1/2-5 hours (if you cook on high, use 1 cup broth).
• Remove to large servinc platter; remove skin from chicken and discard; carve chicken and serve with potatoes and carrots.

CROCK POT GARLIC-ROSEMARY CHICKEN BREAST

Steps:

• Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
• Roll chicken breasts in garlic-butter mixture and place in crock pot.
• Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
• Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
• Cook on low setting for 6 - 8 hours.
• Serving size is approximately half a chicken breast and a small amount of sauce.

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.