Rosemarys Original Crock Pot Pizza Recipes

ROSEMARY'S ORIGINAL CROCK POT PIZZA

Steps:

• Drizzle olive oil on the bottom of the crock then put about one quarter of your pizza sauce on the bottom of the crock.
• Mix up your crust and spread on top of the sauce to almost touch the sides then cover with the remaining sauce and coat it all over so it sort of swims in the sauce like a giant soft dumpling.
• Top with cheese and your chosen meat and veggies, cover and cook on high for about 2 hours. Enjoy!

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.

SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
• Add the salt, olive oil, and rosemary. Mix well.
• Slowly add the flour and mix with a wooden spoon until well combined.
• Knead the dough for at least 10 minutes, until it is no longer sticky.
• Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
• Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
• Lift the parchment paper to remove the dough from the slow cooker.
• Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
• Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
• Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
• Preheat the oven to 500°F (260°C).
• Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
• Bake for 5-10 minutes, until the crust is golden brown.
• Let cool for about 15 minutes, then slice.
• Enjoy!