Slow Cooker Garlic Rosemary Chicken Recipes

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.

SLOW COOKER GARLIC ROSEMARY CHICKEN

Steps:

• Heat oil and butter in a large nonstick skillet over medium heat until butter melts.
• Sprinkle chicken breast with salt and pepper.
• Add chicken pieces to pan, and cook on each side or until golden brown. Remove chicken from pan, and place in slow cooker.
• Add garlic to pan, and cook for 1 minute, stirring constantly.
• Stir in broth, and boil until sauce cooks down to about 1 cup.
• Pour sauce and garlic over chicken; sprinkle with rosemary.
• Cover, and cook on low for 4 hours or until chicken is done.
• Serve sauce and garlic with chicken.

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 LEMON GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Place the chicken, salt, pepper, oregano, rosemary, and thyme into the slow cooker and mix together with your hands.
• Add the garlic, lemon, and water.
• Place the lid on and cook on high for 3 hours.
• Remove the chicken, lemon, and garlic, and stir in the chicken stock and cornflour mix.
• Stir until you reach your desired consistency for chicken gravy.
• Pour the gravy over the chicken and serve with vegetables.
• Enjoy!

SLOW-COOKER CREAMY GARLIC CHICKEN

Steps:

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
• Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
• Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
• Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
• Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
• Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

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.