Rosemary Chicken For The Crock Pot Recipes

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.

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.

BEST ROSEMARY CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

ROSEMARY CHICKEN FOR CROCK POT OR DUTCH OVEN

Steps:

• Put the chicken into your crock pot or dutch oven.
• Sprinkle with rosemary leaves and garlic slivers.
• Pour a little wine into the cavity and the rest into the bottom on the pot.
• Cook 6-8 hours in the crock pot on low or 3-4 hours at 300°F in the Dutch oven.
• Tip -- you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don't bother.

SLOW COOKER CHICKEN WITH ROSEMARY, APPLES AND ONIONS

Steps:

• Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
• In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve chicken, sauce, apples, and onions over rice.

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.

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

Steps:

• Note: For easier serving, cut chicken breasts in half before crocking!
• Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
• Pour lemon juice (and optional zest) over chicken breasts.
• Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
• Top with rosemary sprig.
• Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
• Serves 6.